Break eggs into a bowl and season with 2 teaspoon water, ¼ teaspoon salt, ¼ teaspoon white or black pepper, and 1 teaspoon shaoxing wine. Whisk together.
Heat 1 tablespoon of oil into a hot skillet and scramble eggs. Take off heat and place into a separate bowl when they are cooked but still slightly wet.
Heat 1 tablespoon of oil into same skillet and cook tomatoes. Cook down until tomatoes are soft. Add in 2 teaspoon sugar, ¼ teaspoon salt, and ¼ cup broth and place lid on skillet until the juices have been released from tomatoes (about 4-5 minutes).
Add in chopped scallions and stir for a couple seconds. Add in cooked eggs and cook for another 1-2 minutes as the tomato sauce thickens.