Chop 1 tomato into bite-sized pieces.

Beat 2 eggs with a pinch of salt until well mixed.

Heat oil in a pan and scramble the eggs. Remove and set aside.

Add olive oil to the pan and stir-fry the chopped tomato for 1 minute over medium heat.

Add 100 ml water, 1 tbsp sugar, and 1 tbsp ketchup to the pan. Mix well and bring to a boil.

Add cornstarch slurry and reduce to low heat. Cook until the mixture thickens.