Slice the tomatoes (cut as you like), and beat the eggs in a bowl (some water, a little oh, can make the eggs more tender, or add some cooking wine; Add a little salt), cut the shallots into chopped green onions and set aside.

Light the fire and put it on the pot. You can heat the pot a little before adding oil. You can't use too much oil, otherwise the cooked food will be very oily. When the oil is 60% to 70% hot, pour the eggs in and smash them with a spatula, otherwise they will become very big pieces.

Stir-fry the tomatoes a few times, and then add a spoonful of salt (I add salt with a small spoon in the salt box, which is the kind sold in the supermarket. There are several small boxes connected together to put salt, sugar, chicken essence and so on. I don't know how to call it, just a salt box with a small spoon in it. Stir-fry it a few times and add half a spoonful of sugar. Add a little chicken essence when the red juice is fried or the tomato skin is about to fall off. Stir well.

Turn off the fire. Sprinkle with chopped green onion and you can cook!