Tomato Scrambled Eggs

Tomato Scrambled Eggs

1. Wash the small persimmons, beat the eggs into a bowl, and cut the coriander into sections

2. Cut the tomatoes into cubes, beat the eggs and set aside

3. Put the oil in the wok, and scramble the beaten eggs after the oil is turned on

4. Put the scrambled eggs out for use

5. Put a little oil in the pan, add the tomatoes and stir fry after the oil is boiled

6. Copy until the tomato juice comes out, add salt and pepper and continue to fry until the soup becomes thick

7. Add the scrambled eggs

8. Just mix the eggs and persimmons well

Tips:

After the tomatoes are fried, put the eggs in and turn off the heat.