Dice the onion. Mince the garlic cloves, ginger and scallion whites.
In a large pan, over medium heat, fry the minced garlic cloves, ginger and scallion whites in the olive oil until fragrant (about 20 seconds).
Add in the diced onions and saute. 2-3 minutes if you want some texture (a bite from the onion). 5-7 minutes if you want the onions to have a softer texture. Lightly salt the onions.
Add the crushed tomatoes, cumin, sugar and sriracha. Mix and simmer until you have the texture you want (the longer this simmers, the thicker it will get…I cooked mine for 6).
Taste and adjust (salt, sriracha and sugar). If the mixture is to your liking, drop the heat down to low and make a few wells. Add in your eggs and cook for 5-6 minutes (until the white is set).
Top with diced scallions and Chili Oil With The Flakes.