In a bowl, crack 5 eggs and add the sesame oil, Shaoxing wine, white pepper, and salt. Whisk well and set aside.
Cut the tomatoes in half and cut each half into three wedges.
Heat 1 tablespoon of oil in wok or deep pan.
Pour in the egg mixture and scramble until slightly underdone. Remove and set aside in a bowl.
Mince the garlic. Chop the scallions (keep the white and green parts separated). In the same pan, heat up the remaining tablespoon of oil on medium heat. Add the garlic and white part of the scallion
After one minute, add the tomatoes. Stir in the salt, sugar and water, mix well. Once the tomatoes have softened, about 2-3 minutes, mix in the cooked eggs. Season with soy sauce and salt to taste. Garnish with the green part of the scallions and serve with rice