Rioja reds may be more well-known, but this region also produces excellent whites, known as Rioja Blanco. The barrel-aged version goes very well with eggs.
Cut tomatoes into wedges and slice green onion crosswise. Crack eggs into a small bowl.
Beat eggs with a fork. Then heat some vegetable oil in a frying pan over high heat. Once oil is hot, pour in eggs and stir quickly. Continue to cook until eggs are set, then transfer eggs to a plate and set aside.
Add some more vegetable oil to the frying pan, then sauté green onions for 1 - 2 min. Add tomato wedges and season with sugar and salt. Continue to sauté, stirring occasionally, until tomatoes are soft, approx. 5 - 7 min. Return eggs to pan and stir until everything is mixed together and heated.
Enjoy with rice or noodles!