Eggs with tomatoes

Ingredients for Eggs with tomatoes

Instructions for Eggs with tomatoes

To prepare the Eggs with tomatoes recipe, please follow these instructions:

Rinse the tomatoes in a bowl of boiling water and peel the skin off. Cut each tomato halfway, then cut the half pieces into both sides.

Whip the eggs with a pinch of salt and about One third of the finely chopped spring bulbs.

Warm approx. Half of the oil in a warm wok or frying pan and raise the eggs to scrambled eggs at medium heat until the egg mass is stiffened. Take the eggs off the wok.

Reheat the wok again at high heat and bring the remaining oil. When the oil is very hot, the rest of the finely chopped spring onion, ginger root (can be omitted) and tomatoes are left in. Stir in the mixture and add the scallops with the remaining salt. Stir in the mixture for approx. 1 minute and serve the dish hot.

tips:
Other vegetables such as Cucumber, green pepper or green peas can be brought to court instead of tomatoes.