Scrambled eggs with tomatoes
When making scrambled eggs, the key is to heat them all at once over high heat. Aim for a fluffy, semi-boiled state.
How to make it
1
Place the tomato juice in a pot, heat it, and simmer until it reaches half. Small amounts are difficult to make, so it's best to make a larger amount than you actually use.
2
Break the eggs in a bowl, add salt, sugar and tomato juice and mix well.
3
Put a frying pan with salad oil over high heat and add the cubed tomatoes. Pour the egg mixture from [2] and cook it quickly.
4
Once it is set to half-boiled, remove from the heat and serve in a bowl to complete the process.
Ingredients for 2 people
-
- Use simmered until half the tomato juice
- 1 tablespoon
-
- tomato
- 50g
-
- egg
- 3 pieces
-
- salt
- 1/3 tsp
-
- sugar
- A little
-
- Salad oil
- 2 tbsp
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