Don't argue with me. Scrambled eggs with tomatoes, whether you are a chef or a novice, this dish is definitely no problem. And each has its own way. As long as there is something in the kitchen, you can try it to make sure it tastes different. Wash tomatoes and eggs, cut tomatoes into pieces, add some salt to break up the eggs, put oil in the pot, pour in the egg liquid when the oil is hot, while frying the eggs, pound the eggs into pieces with a shovel, put a little oil in the pot, stir-fry the tomatoes when the oil is hot, then turn to low heat, add sugar and salt, and slowly pound them into mud while cooking soup. Not too broken, at least you can see the tomato meat. Add the scrambled eggs in advance, mix well and turn off the heat. Eggs are stirred with salt.