Chinese chicken and rice soup

Chicken second courses

4 large eggs Kosher salt and freshly ground pepper 2 tablespoons peanut or vegetable oil 2 large tomatoes, halved and thinly sliced 4 cups low-sodium chicken broth 1 bunch scallions, sliced 1 tablespoon sesame oil 2 teaspoons soy sauce 1 cup shredded rotisserie chicken, skin removed 4 cups baby spinach 1½ cups cooked rice (white, brown or wild)