Wash and cut the tomatoes into cubes, and beat the eggs in a bowl. Start a frying pan, the tomato blocks poured with a spatula crushed; stir-fried into tomato puree; add water, when the water boils, the first will be beaten eggs poured into the pot, remember the egg should be fine to beat the spiral poured, this time, do not stir the soup, to be the egg into the egg-like and then slowly stirred the egg; tomato and egg soup is ready.

Method two: clear soup

wash tomatoes cut into pieces or slices, eggs beat well; pot with water, ginger chopped together to cook; water after adding tomatoes, and then open, thickening, turn the small fire to pour the eggs, add a little salt, turn off the fire (before turning off the fire can be a few drops of sesame oil into the point), tomatoes and eggs soup is ready.

The first made out of the thick soup tomatoes, the second is clear soup tomatoes, these two soups, not only the taste is very different, nutrition is also different. Thick soup tomatoes is the tomatoes over oil first fried, which is more conducive to the dissolution and absorption of fat-soluble nutrients in tomatoes, such as lycopene. Lycopene on the prevention and treatment of the first gland disease, the first adenocarcinoma has a miraculous effect, but also to protect the cardiovascular, delay skin aging, enhance immunity and other effects. Clear soup tomatoes contain less fat, more suitable for people with high blood fat.