Tomato scrambled eggs

Overview

I didn’t have an appetite today, so I made this sweet and sour appetizer of tomato scrambled eggs. Economical and nutritious.

Measure two eggs and two tomatoes per person.
Add appropriate amount of peanut oil and salt, then use a whisk to stir evenly.
Cut the tomatoes into small pieces.
Heat oil in a cold pan until smoking, remove from heat.
After taking off the heat, pour in the egg liquid and fry until cooked. The heat time can be controlled according to personal preference (fried/smoothed).
I prefer pan-fried aroma today.
Add oil and salt to a pan and sauté the tomatoes.
Stir-fry, add half a bowl of water, and add an appropriate amount of white sugar, cover the pot and simmer until the juice dries up.
After the juice is reduced, add the scrambled eggs and drizzle.
It's finally on disc.