1. Peel and chop red onion for later use. Finely chop garlic. Rinse the small tomatoes and blanch them in boiling water, then peel off the skin, chop the basil leaves and set aside.
2. Pour oil in a non-stick pan, heat over medium heat to 40% hot, add chopped onion and garlic, stir fry until the onion becomes transparent.
3. Then add tomato sauce and a small half cup of water, turn to high power, cover and cook until the soup is slightly viscous.
4. Add small tomatoes, salt and chopped black pepper, simmer in the eggs in turn, cover the medium-low heat and simmer until the eggs are set, sprinkle with basil leaves, and finally sprinkle a little cheese, simmer until melted, and serve.
Tips:You can put more mozzarella cheese~
