Drain canned whole tomatoes; reserving liquid in a large bowl. Chop tomatoes, place back with reserved liquid, chopped onion, oil, salt, oregano, crushed garlic clove, and sugar; mix well, cover, and chill for 2 hours.
Meanwhile, in a large skillet over medium heat with a little butter, pour in beaten eggs. Stir constantly until cooked through. Remove and set aside.