Scrambled eggs with tomatoes

Overview

It’s a classic dish, but not everyone can make it delicious. The simpler it is, the more impressive it is.

Two tomatoes and three eggs.
Wash the tomatoes and cut into small pieces and set aside.
Beat eggs evenly and set aside.
Heat oil in a pan, pour in the egg liquid and fry until solid, then remove from the pan and set aside.
After scooping out the scrambled eggs, there is still a little oil in the pot. No need to add more oil. Pour in the tomato cubes and stir-fry until they become sandy.
Pour in the scrambled eggs, add appropriate amount of salt and sugar.
Add a little water and cook until the tomatoes are soft.
Serve until the soup thickens.
Don't make the soup too dry, it will be delicious when soaked in rice!