Ingredients: two tomatoes, one grass egg, one teaspoon of tomato sauce, 2g of salt, 2 cloves of garlic, thirteen spices and chopped green onion.

Steps:

1. Beat the eggs into a bowl and cook the tomatoes in boiling water for one minute. It's very convenient to peel, so peel and cut into pieces for later use.

2. Add oil to the pot and add garlic when the oil temperature is enough.

3. Garlic is fragrant, add tomatoes and stir-fry the soup.

4. Add tomato sauce.

5. Add a small bowl of water and bring to a boil.

6. Pour the eggs into the pot in a circle. Don't pour the egg liquid right away. Take the bowl and slowly pour it around the pot.

7. Stir the eggs with chopsticks a little after adding them, and the eggs will look good when they bloom. Add thirteen kinds of salt to taste. Turn off the fire and sprinkle with chopped green onion.

8. The tomato and egg soup is finished.