If you can fry rice with eggs, it shouldn't be difficult to fry eggs with tomatoes:

Two tomatoes of the same size with three eggs, or three tomatoes with four eggs, are in a good proportion.

Fire, the pot is baked and then refueled, and the oil smokes. Beat in the eggs, fry them first, then turn them over. Don't turn the eggs over at once. When the eggs are cooked, add small pieces of tomatoes and stir-fry until the tomatoes come out of the water, which is a little sauce-like, about 2-3 minutes. Put salt in the pan (not too salty, or it will taste wrong).

The following method is the same, except that you can add some peppers, whole peppers, stir-fry them and then beat the eggs. You can fry cucumbers, loofah (highly recommended) and leeks with eggs.

Another super simple steamed egg:

For a family of three, beat three eggs, break them up, add salt and a few drops of oil, you can add less sugar to improve the taste, then add 3-4 times of water, steam them in boiling water until they are gelatinous (like bean jelly, don't steam them too old to be a honeycomb), or cook them in a microwave oven for 3.5-4 minutes (depending on how much). You can cook it or drink it as soup.