Beat 5 eggs with a pinch of salt and 1 tbsp soy sauce. Set aside.

Heat pan over high heat and pour 3 tbsp olive oil.

When the pan is hot, pour the beaten eggs and stir to scramble them. Take out the scrambled eggs and set aside.

Heat the pan with 2 tbsp olive oil over high heat again and fry 1 medium chopped spring onion stalks quickly for about 15 to 20 secs.

Add 6 sliced large tomatoes,1 1/2 salt and 1 tbsp sugar.

Continue to stir-fry for a few secs. Cover until the tomatoes turn watery and pasty.

Add the scrambled eggs when the tomatoes are soft and cook for another 30 secs till the liquid starts to bubble. Pinch ground pepper. Serve.