Tomato scrambled eggs
Overview
How to cook Tomato scrambled eggs at home
Tags
Ingredients
Steps
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Wash the tomatoes, cut them into hob pieces, beat the eggs and add an appropriate amount of salt, and chop the green onions.
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Put a small amount of oil in the pot, when the oil is hot, add the egg liquid, fry it slightly and then stir-fry until it is loose. Dish it out and set aside.
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Re-heat the pot, add an appropriate amount of oil, when the oil is hot, add in the chopped green onion, and sauté until fragrant.
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Add the tomatoes and stir-fry evenly. Add an appropriate amount of Heinz tomato sauce (I personally like the taste of this brand). During this process, if you like the persimmons to be harder, you can fry them for a shorter time; if you like the persimmons to be soft, you can fry them for a while longer until the persimmons become soft and serve in the soup.
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When the persimmons are almost cooked to meet your requirements, add the eggs, stir-fry evenly, then add salt and take it out of the pan. Be careful not to fry the eggs for too long, so as not to overcook the eggs and affect the taste. Because salt has been added to the eggs, you should pay attention to the amount of salt added.
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The sweet and sour tomato scrambled eggs are ready. Our family likes soft persimmons, so we fried them into soup. It is very delicious when eaten with rice.
