1. Prepare the ingredients.
2. Peel the loofah, wash and cut into pieces with a hob; wash the tomatoes and cut the orange petals; add salt and beat the eggs.
3. Heat the oil in the pan to loosen the eggs.
4. Fry tomatoes with the remaining oil in the pan, and press out the juice with a spatula.
5. Pour in the loofah, add salt and pepper and stir fry evenly.
6. Pour in the eggs, add some water, and boil the soup to taste.
