Tomato scrambled eggs Tomato smooth eggs

Overview

Tomato scrambled eggs is my favorite dish. You won’t get tired of it since you were a snack, it’s sour, sweet and very appetizing. I have eaten many versions of tomato scrambled eggs, and then I learned to make my own.

Tags

• vegetarian dishes
• egg
• oil
• sugar
• tomato
• salt

Ingredients

Steps

1. 1 Wash it clean and use a knife to lightly score a few crosses on the surface of the tomato

   

2. 2 Boil a pot of hot water and put the tomatoes in when the water boils.

   

3. 3 Turn off the heat, cover the pot and simmer for five minutes. You will find that the skin is so hot that the tomato flesh separates.

   

4. 4 Remove and drain. This one looks more obvious

   

5. 5 Peel it off and just tear it off with your hands

   

6. 6 Cut in half, remove stems, and slice

   

7. 7 You decide the size yourself

   

8. 8 Beat eggs, add oil, add salt

   

9. 9 Mix well

   

10. 10 Turn on high heat, heat the pan, add oil, and scramble the eggs. The whole process should be quick. Don't overcook the eggs, or they will become stale. Because it has to be fried with tomatoes. I like the eggs to be half-cooked, then put them into the tomatoes and the tomatoes will be partially coated. The final juice is also a fusion of egg liquid and tomato juice.

    

11. 11 Heat the pan and add salt. Mix well with a spatula, cover and simmer for a while. Tomatoes are soft or hard according to your preference. The advantage of adding salt: it will make the tomatoes juice, and the salt will highlight the sweetness.

    

12. 12 Add sugar, adjust the sweetness and sourness to your liking and then add the eggs.

    

13. 13 Mix well and serve

    

14. 14 ~

    

15. 15 ~