Tomato scrambled eggs recipe steps

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Scrambled Eggs with Tomato

Scrambled eggs with tomatoes is a common dish in many ordinary families.

Tomato, also known as tomato, foreign tomato. According to legend, tomatoes first grew in South America. Because of their bright colors, people were very wary of them and regarded them as "fox fruit", also known as wolf peach, which was only for viewing and not for tasting. Now it is a delicacy on many people's tables. Scrambled eggs with tomatoes is a good example of nutrient complementation. While enriching nutrition, it also has the effect of bodybuilding and anti-aging.

In terms of taste, it has bright color, pleasant taste, rich nutrition, soft and a little elastic, accompanied by bursts of tranquil fragrance.

How to make scrambled eggs with tomatoes

1. Beat the eggs and add half a tablespoon of salt

2. Cut the tomatoes (ripe enough) and set aside

3. Heat the pan, add oil (twice as much oil as usual), pour the eggs in when you see white smoke coming out of the oil, and

4. Stir in circles with a spatula (if the oil is hot enough, you will see the egg liquid bubbling up), the eggs are solidified, basically OK, serve

5. Add some more oil, pour in the chopped tomatoes, stir fry, cover on low heat for 7 minutes

6. When you see some tomato juice coming out, add sugar and eggs and stir-fry. Estimate the amount of sugar and test the sweetness.

7. Turn on high heat, and when the sauce is almost reduced, serve on a plate (basically done)

8. A bonus step, there is still a lot of tomato juice in the pot, boil it over high heat until it becomes thick, scoop it up and pour it over the dish to finish ~ (This juice is the most delicious, I scooped all the juice out of the pot- -...)