Scrambled eggs with tomatoes (salty)

Cooking Instructions

1. The tomatoes are washed and finely chopped, and the chopped onions and garlic are ready.

   

2. Beat two eggs and set aside.

   

3. Heat the oil in a pan, add the eggs, and stir-fry into large pieces.

   

4. Heat the oil again (the pot can not be washed), add the chopped green onion and garlic slices until fragrant.

   

5. Stir-fry chopped green onion and garlic until fragrant, add tomatoes and stir-fry tomato red puree.

   

6. At this step, add a small half spoon of salt and mix well.

   

7. Immediately add the eggs. Stir well, and you can get out of the pot (I use Provence, which is easy to cook, if you put tomatoes that are not ripe, before putting the eggs, simmer them over low heat, and then put the eggs, so that the eggs can be evenly wrapped in the juice of the tomatoes)

   

8. Put it on a plate and out of the pot, scrambled eggs with salty tomatoes, a different taste! If you also ate this in your childhood, you can make it, it's delicious!