Scrambled Eggs with Tomatoes

Name: Scrambled Eggs with Tomatoes
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs tomato; 3 pcs egg; 80g Vegetable oil; 1 teaspoon Refined salt; 1 Chives

by Rich pig

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I haven't eaten eggs for a long time, because the eggs were eaten up by my bread making. When I was buying groceries in a community store, I saw eggs for sale, so I bought some. I bought the tomato for a long time and I haven't eaten it and put it there. It's not broken. Let's use it to scramble the eggs. I’ve seen posts before, saying that scrambled eggs with tomatoes are so nutritious, and that even if you eat in a restaurant, try to order home-cooked dishes because they are affordable and healthy.

Ingredients

3 pcs Tomato
3 pcs Egg
80g Vegetable Oil
1 teaspoon Refined Salt
1 Chives

Scrambled Eggs with Tomatoes

1. 3 tomatoes

2. 3 eggs

3. Knock the eggs into a bowl, add 2 grams of salt to beat

4. Wash and chop chives

5. Add some chopped scallions into the egg mixture and mix well

6. Peel and slice tomatoes in boiling water

7. Heat the wok and add 40 grams of vegetable oil to slide the eggs out

8. In a separate pot, add the remaining 40 grams of vegetable oil to heat, add tomatoes and stir fry

9. Stir fry until the tomatoes are soft, add salt and scrambled eggs

10. The egg absorbs the juice of the tomato, stir fry until it becomes soft

Tips:
Add salt and shallots to the egg liquid in order to prevent the eggs from being fishy. It is said that when scrambled eggs with tomatoes, tomatoes must be fried thoroughly.