Lightly whisk the eggs with a pinch of salt. In a non-stick frying pan, heat up a bit of oil over medium high heat. Add the eggs, using a rubber spatula to stir occasionally so the eggs cook slowly and evenly, pushing every so often so you end up with large curds, about 2-3 minutes. Remove from the heat into a bowl and set aside.
Add a bit more oil to the pan and add the tomatoes and garlic and cook over medium heat until the tomatoes start to cook and caramelize, pushing down on the tomatoes to release their juices. Stir in the sugar and ketchup.
When the tomatoes are juicy and bubbling, turn the heat down and let the tomatoes reduce a bit.
While the sauce is reducing, whisk the cornstarch into 1/4 cup water then add to the pan. Stir in and the sauce come to a bubbling simmer to thicken slightly.
Add the eggs back into the pan briefly and then enjoy on fluffy white rice.
For a bit of extra oomp, whisk in 1/2 tsp shaoxing wine with the eggs and finish with a drizzle of toasted sesame oil.