Wash the tomatoes and eggs, remove the stems from the tomatoes, and cut them into pieces

Add some salt to the eggs and beat them up

Put oil in the pan and heat the oil. Add the egg liquid

While frying the eggs, use a shovel to mash the eggs into pieces. After frying, take them out and set aside.

Put a small amount of oil into the pot, heat the oil and pour in the tomatoes. Stir-fry

When the tomatoes become soft and begin to produce juice, reduce the heat to low, add sugar and salt, and slowly mash them with a shovel while the soup is simmering. (Don’t break it too much, at least you can see the tomato flesh)

Add the eggs that have been scrambled in advance, mix evenly and turn off the heat. (Salt was added when beating the eggs)

Mixing

The tomato scrambled eggs are finished.