Beat 5 large eggs in a bowl until smooth. Mince 6 garlic cloves. Thinly slice 2 scallions and set aside.
Score a cross on the top of each tomato. Pour boiling water over them, let sit 30 to 60 seconds, then peel. Remove the cores. Dice two-thirds of the tomatoes into small pieces and cut the remaining one-third into large chunks. Keep them separate.
Heat a large skillet or wok over medium-high heat. Add 3 tbsp neutral oil and swirl to coat. Pour in the eggs. Wait 20 to 30 seconds, then push and circle the eggs with the bottom of a spatula until they form soft, silky curds and are just set. Transfer to a plate. Do not wash the pan.
Add 1 tbsp oil to the pan. Add the garlic and stir for 10 to 15 seconds until fragrant. Do not brown.
Add the small-diced tomatoes and 1/2 tsp salt. Cook over high heat, stirring, until they release their juices and start to break down, about 3 to 4 minutes.
Turn the heat to medium and simmer until the tomatoes collapse into a thick sauce and begin to bubble, about 3 to 5 minutes.
Add the large tomato chunks and stir. Cook 1 to 2 minutes, until heated through but still holding their shape.
Turn the heat to the lowest setting. Add 1 tbsp sugar, 1 tsp MSG (if using), 1 tsp salt, and 1 tbsp light soy sauce. If the tomatoes taste weak, add 1 tbsp tomato paste or ketchup.
Turn the heat to high and stir until the sauce thickens slightly and bubbles around the edges.
Return the eggs to the pan. Fold gently for 30 to 45 seconds, until the curds are coated in the sauce and heated through.
Turn off the heat. Add the scallions and fold once or twice. Serve immediately with steamed rice
