Tomato Scrambled Eggs

Name: Tomato Scrambled Eggs
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 tomato; 5 egg; 1 shallot; Some oil; 1 tablespoon salt; a little granulated sugar

by Daimaru

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Tomato scrambled eggs was the first dish I learned to cook with many people. Later, I discovered that there are many ways to cook tomato scrambled eggs. The recipe uploaded today is my favorite method of scrambled eggs with tomatoes. I like this ordinary home-cooked dish. It tastes delicious, but it must be delicious.

Ingredients

5 Tomato
5 Egg
1 Shallot
Some Oil
1 tablespoon Salt
a little Granulated Sugar

Tomato Scrambled Eggs

1. Beat the eggs with a little salt

2. Wash and cut tomatoes

3. Chop the green onion and leave the white onion separately

4. Heat oil in a pan, pour in the eggs and set the shape slightly, add the scallion white, stir fry a few times, cut into pieces with a spatula, and serve

5. Leave the bottom oil in the pot, pour in the tomato cubes, add a spoonful of salt, and fry on medium-low heat until the tomatoes become soft and juicy

6. Pour in the egg, mix in a little sugar and chopped green onion, stir fry evenly, then it will be out

Tips:
1. There are many types of tomatoes. The tomatoes I use are relatively small, so the quantity is relatively large. If you choose larger tomatoes, you don’t need so many;
2. When scrambled eggs, the temperature of the oil and the pan must be high, so that the eggs can be fragrant, and the oil can be slightly more;
3. A little sugar can reduce the sourness of tomatoes, but it can also be omitted.