Eggs with double tomatoes
Two kinds of tomatoes, one tangy, one sweet, fold into soft scrambled eggs for a brighter take on the beloved classic. Juicy, silky and nostalgic, it tastes like childhood with a gentle upgrade.
Instructions
- 1
Green and red tomatoes are more sour and taste refreshing, while yellow tomatoes look nice and go well with mixed rice.
- 2
Cut the tomatoes into pieces.
- 3
Beat the eggs, stir-fry them well, and serve in a bowl.
- 4
Heat the oil in the pan again, half a spoon of lard and half a spoon of vegetable oil, and after heating, pour in the tomatoes and stir-fry.
- 5
Stir-fry quickly, then add salt, soy sauce, the cooked eggs, and take it off the heat.
- 6
When serving, the tomatoes should not be cooked for too long.
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Ingredients
Main Ingredients
- yellow tomato1 piece
- Green and red tomatoes1 piece
- Egg2 piece