1. Make a cross at the bottom of the tomato and blanch it in boiling water for a while to tear off the tomato skin. Then cut into small pieces
2. Beat the eggs, add a little salt, and add 2 tablespoons of water, because when scrambled eggs, the water will be heated and evaporated, and the eggs will expand, and they are very soft and tender.
3. Put the oil and garlic, stir-fry the tomatoes for a while, add half a bowl of water, salt, and sugar to simmer for eight minutes. The tomatoes become soft and rotten. Add eggs, shredded vegetable peppers, pepper, and chopped green onion and cook for another two minutes. Serve.
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