Scrambled eggs with tomatoes
When making scrambled eggs, the key is to cook them quickly over high heat, aiming for fluffy, half-cooked eggs
How to make it
1
Put the tomato juice in a pot and boil it down until it is reduced by half. It is difficult to make a small amount, so it is best to make a larger amount than you will actually use
2
Crack the eggs into a bowl, add the salt, sugar and tomato juice and mix well
3
Heat salad oil in a frying pan over high heat and add the diced tomatoes. Pour in the egg mixture from [2] and cook briefly
4
Once it has solidified and is half-cooked, remove from the heat and serve in a serving dish
Ingredients for 2 people
-
- tomato juice that has been boiled down to half its volume
- 1 tablespoon
-
- tomato
- 50g
-
- egg
- 3 pieces
-
- salt
- 1/3 tsp
-
- sugar
- A little
-
- Salad oil
- 2 tbsp
[PR]
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