1. Boil the tomatoes in boiling water 1 min, and take them out and put them in cold water. Peel the tomatoes, remove the seeds and cut them into pieces for later use. Beat the eggs and add a little salt for later use.

2. Heat the oil in the pot to 7 minutes, pour in the chopped tomatoes, stir fry for a while, then pour in some water to boil, and add a little salt.

3. Turn off the fire after the soup is boiled, and slowly pour the egg liquid into the soup (don't stir the soup at this time). After the egg is egg-shaped, stir it gently and sprinkle with chopped green onion when eating.