Cut each tomato into 8 pieces and beat the eggs. Set aside.
Heat 2 teaspoons of canola oil in a large skillet over medium heat. Add the tomatoes and cook until tender.
Heat the remaining teaspoon of oil in another skillet and cook the eggs as if making scrambled eggs. When the eggs are no longer runny, transfer the eggs into the skillet of tomatoes. Simmer for a few minutes or until the eggs are brown.