1. Slice the spring onions into small pieces and separate spring onions.

2. In a bowl, crack eggs and whisk lightly with a pinch of salt. 

3. For stainless pan, heat the pan until water dances on the surface. Turn off the heat, add oil and swirl to coat the pan.

4. Turn the heat back to low. Add the eggs and cook until just set. Remove and set aside.

5. Cook the white part of the spring onions over medium heat until fragrant. 

6. Add chopped tomatoes, salt, sugar and black pepper. Cook for about 5 minutes until the flavours combine.

7. Return the eggs to the pan and stir in the green part of the spring onions. Cook for about 1 minute.