1. Wash the tomatoes, remove the stalks and cut into small pieces, wash the fresh mushrooms, remove the stalks and cut into thick slices, peel and remove the stalks of the onion, wash and shred, beat the eggs into egg liquid, and cut the butter into thick slices for later use;
2. First boil water in a soup pot, add pasta and cook (I bought thin noodles No. 11, which is OK in 4 minutes);
3. The pasta is boiled until it is broken with a light pinch with chopsticks, then turn off the heat and rinse with cold water (clean water)➕ ice cubes (to prevent adhesion);
4. After the non-stick pan is heated, pour in salad oil, add eggs and fry until cooked, set aside;
5. Melt the butter in a non-stick pan while it is hot, then put the mushrooms and onion and bake;
6. Then add tomatoes and continue roasting, add appropriate amount of clean water (to prevent dry pan), add sugar and salt to taste;
7. Then add an appropriate amount of tomato sauce, and then add the previously fried eggs, mix well and start the pan;
8. Put pasta and eggs on each person's plate in turn, and top with the boiled tomato and mushroom sauce, and you're done~
