Preparation materials: 2 tomatoes, 2 eggs, 0 tsp of 65438+ salt, 2 tsps of sugar, and proper amount of cooking oil.

First, the first step is to clean the tomatoes and eggs and put them aside for use, as shown in the figure below.

Second, then remove the pedicle of the tomato and cut it into pieces with a kitchen knife, as shown below.

3. Beat the eggs into a bowl, add some salt, break them up with chopsticks and stir them evenly, as shown below.

Fourth, put the oil in the pot, heat it with ignition, and pour the egg liquid after the oil is hot, as shown below.

When scrambled eggs, smash the eggs into pieces with a shovel and take them out for later use.

6. Put a little oil in the pot, and stir-fry the tomatoes when the oil is hot, as shown below.

7. When the tomatoes soften and start to juice, turn to low heat, add sugar and salt, and slowly mash them with a shovel while cooking the soup.

8. Add the scrambled eggs in advance, mix well and turn off the fire, as shown below.

Nine, stir fry evenly, and then you can go out of the pot, so that scrambled eggs with tomatoes are ready.