Tomato scrambled eggs

1. All material drawings.

2. Cut the tomatoes into pieces, break up the eggs, and chop the scallions into small pieces.

3. Heat the oil in a pot and pour in the eggs.

4. Quickly stir fry over high heat and set aside.

5. Start frying tomatoes with leftover oil.

6. Stir fry until the soup is ready, then add a small bowl of water to the soup.

7. After the soup thickens, pour in the eggs and scallions.

8. Stir fry well and season with a little white sugar and salt.