1, tomatoes, remove the tip, cut into thick slices, cut ripe tomatoes are easy to flow juice, you can skin down, cross-section up, so that under the knife is good to cut more.

2, eggs beaten, cut onion and garlic slices spare

3, the pan is hot, put the eggs, frying on high heat, eggs into the immediate side of the expansion of the state, the eggs fried to the old a little bit, the surface of the golden brown, sheng out standby

4, and then a small amount of oil, put the peppercorns, fried into the black fish out, choking into the onion and garlic slices, stir fry the flavor into the tomatoes, stir fry for a few times, and add a little wine, a little salt, so that it is good. Add a little wine and a little salt, so that the tomatoes thin out the water, fried to the tomato skin are off, when the soup is thick, add a little sugar, and enough seasoning salt, add eggs. Stir fry for a few moments to drip a few drops of sesame oil can be removed from the pan, garnished with parsley or scallions on the plate. Speaking of the skin of tomatoes, why not peel off the skin and then fried it, so it is not really a tomato sauce pull, so it is still good with the skin, which is perfect in the imperfect, click, finish!