In a small soup pot, add sesame oil, sliced shallot and sauté over medium low heat until the shallot starts to turn brown, about 2 minutes. Skip this step if you are using crispy fried shallot.
Add in tomato wedges, cook until the edges are softened, about 1 minute each side.
Add rice cooking wine, soy sauce and ketchup. Stir and cook for 30 seconds or until it's aromatic.
Add water or chicken/vegetable broth, turn the heat up to medium and bring it to a boil.
Meanwhile, beat the eggs and set it aside.
Once the soup is boiling, slowly add in the egg mixture in a swirling motion, gently move the egg around, turn off the heat, and season with salt to taste.
Top with chopped scallion and cilantro and serve warm.