Heat up a small pan over medium heat. Add the oil. Once hot add the chopped white part of the green onion. Let cook for 30 seconds.

Next add the tomatoes and stir. Let cook for a few minutes.

Once the tomatoes have softened pour in the eggs. Use a spatula to gently lift the cooked eggs from the bottom of the skillet letting the runny part coat the bottom.

Once eggs are mostly set add the rest of the chopped green onion and combine with the eggs. Salt to taste. It’s ready to serve when the eggs are cooked through.