Scrambled Eggs with Tomato
by mhtkenwolf
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut the top with a knife.
2. Scoop out the tomato meat. Cut a piece of cucumber peel.
3. Shred the cucumber peel. The tomato meat is fried into a semi-liquid state.
4. Stir-fry the eggs as tender as possible, and mix them with the half-liquid tomato meat. Fill the tomato cup.
Tips:The remaining temperature of the dishes will heat up by themselves until they are fully cooked. There will also be some juice oozing out of the tomato cup. You can eat it with a small spoon. The juice is sour and sweet, and it tastes delicious.
