Chinese Tomato and Egg Saute

Cut the tomato into thick slices. Beat the eggs. Finely chop the green onions. Heat the oil in a pan and add the egg. When the egg starts to solidify, fry briefly to break it into coarse pieces (about 1” in diameter). Take out the egg and sauté the tomato with remaining oil in the pan. Add the salt and 2 oz. water, cover and simmer for several minutes, until the tomato turns tender and the juice starts to separate out. Add the sautéed egg and slightly stir to combine. Simmer for 2~3 more minutes to let the egg fully absorb the tomato juice, until the sauce thickens. If preferred to, add sugar at last.