Score the top of the tomato with an "X" and place it in a pot or bowl. Pour boiling water over it and blanch for 15-20 seconds. Peel the blanched tomato, cut it into smaller pieces, and remove the green, hard parts from the center.

Peel the garlic and slice it. Heat the butter in a pan. After a moment, add the garlic. Fry for a while, stirring constantly.

Then add the tomato. Sauté for a few minutes until the tomato lightens in color. Stir and break down the tomato pieces occasionally.

Crack the eggs directly onto the pan. Stir gently and slowly.

When the eggs begin to set (2-5 minutes), season to taste with a pinch of salt and pepper. Mix together.

Transfer onto a plate when the scrambled eggs reach the desired level of doneness.