Scrambled Eggs with Tomatoes

Prepare two tomatoes and three eggs.

Scald the tomatoes in hot water for one minute.

Peel the tomatoes and cut them into small pieces, and beat the eggs with a little salt.

Add an appropriate amount of cooking oil to the pan. When the oil is hot, add the eggs and stir-fry, then remove them from the pan.

Put the tomatoes into the pot (no need to add oil) and stir-fry until soft, then crush the large pieces with a spatula. If too dry, you can add a little water as needed.

Pour in the eggs, add sugar and salt for seasoning, stir-fry for a moment, then turn off the heat.

A simple and delicious tomato scrambled eggs dish is ready.

A must-have companion for eating rice, this is a simple and quick home-cooked dish that, while not the main character on the dining table, exists as if it were the main character.