Methods/Steps: 1, prepare two tomatoes, choose red and ripe tomatoes, wash them, and then prepare two eggs.

2. Dice the prepared two tomatoes, (soak them in boiling water for 2 minutes, and let the tomatoes roll in hot water for a while; In this way, the skin of tomato can be easily removed, and it is convenient to eat without peeling, which not only looks good, but also makes it more nutritious)

3, beat the eggs into a bowl, add the right amount of salt to break up (you can add a small amount of water, the eggs will turn white after adding water, and eat more oil).

4, hot pot cold oil, after the oil is heated, the oil temperature is as high as possible, change the fire, and then pour the eggs into the oil pan.

5, stir the egg liquid in the pot, as far as possible until golden brown, (try not to be too broken, fried until golden brown will taste better, but the nutrition is a bit lost)

6, hot pot cold oil, pour the chopped diced tomatoes into the oil pan, in order to prevent oil splashing, stir fry with low fire first, and stir fry with high fire when juice flows out.

7. When the fried tomatoes become soft, add salt, vinegar or less sugar.

8. Pour the scrambled eggs into the pot and stir them back and forth a few times, so that the eggs can fully absorb the juice of tomatoes.

9. When the eggs are saturated with tomato juice, add a small amount of chopped green onion, and then they can be cooked.

Extended data:

Scrambled eggs with tomatoes, also known as scrambled eggs with tomatoes, is a common popular dish in many families. The cooking method is simple and easy to learn, and the nutrition is reasonable. Bright, delicious, refreshing and appetizing, it is deeply loved by the public. It is rich in nutritional value, has the characteristics of complementary nutrients and has the function of bodybuilding and anti-aging.