Tomato scrambled eggs
Overview
This dish of tomato scrambled eggs can be described as an emergency dish. It is convenient, quick and delicious. The key ingredients are durable and can be stored in the refrigerator. Each family has its own way of making this dish, or even one family has different ways of making it, and everyone has their own preferences on whether to add sugar or not.
Tags
Ingredients
Steps
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Wash the tomatoes, peel them and cut them into pieces. You can also leave them unpeeled. I just don’t like to spit out the skin when I eat them.
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Heat oil in a pan, add tomatoes, add salt and fry.
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Sauté until the tomatoes are somewhat melted.
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After the tomatoes are fried properly, pull the tomatoes to one side of the pot, and prepare the eggs on the other side. Remember to add if there is not enough oil.
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Crack three eggs into the oil side.
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Use the corner of the spatula to break up the egg yolks.
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Start turning the eggs when the bottom of the eggs is somewhat set.
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When turning the eggs, be sure to shovel them all the way to the bottom and continue turning so that the eggs are heated evenly.
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When the eggs are almost solidified, add some sugar and start frying with the tomatoes.
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Stir fry evenly. Don't over-fry, just do it three times and two times gently.
