Scrambled eggs with tomatoes
Overview
It goes very well with rice. I especially like the rice soaked in tomato juice. It tastes even better. It's sour and salty, and it doesn't matter if you eat two bowls of rice.
Tags
Ingredients
Steps
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Prepare four eggs, three tomatoes, and wash the tomatoes.
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Crack the eggs and place them in a small bowl.
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Add a little salt and chicken essence, mix well and taste.
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Cut tomatoes into crescent shapes.
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After the pan is hot, pour in the oil, add the eggs, shape and serve.
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Do not pour oil, stir-fry the tomatoes directly, add a little salt, stir-fry until the juice is released, then pour in the eggs.
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Stir-fry together for about a minute and remove.
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Sprinkle some chopped green onion on top and serve.