Slice the tomato (cut it as you like), and break the eggs in a bowl (you can add some water, a little, to make the eggs more tender, or add some cooking wine; Add a little salt), cut the shallots into chopped green onion, and set aside.

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

Stir-fry the tomatoes for a few times, then add a spoonful of salt (I add salt with a small spoon in a salt box, which is the kind sold in a 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, so I call it a salt box, which contains a small spoon and is flat), stir-fry for a few times, and then 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 chopped green onion on it and you can cook!