Recipe: Tomato scrambled eggs (persimmon eggs)

Home Cooking Recipe: Tomato scrambled eggs (persimmon eggs)


I love tomatoes and love eggs at the same time. Tomato scrambled eggs are definitely the first choice.



  1. Hot tomato with hot water for easy peeling. Peeled tomatoes are diced.

  2. Beat the eggs and add pepper.

  3. Add oil to the pot and add chopped green onion. After the chopped green onion.

  4. Stir the beaten eggs into the pan until golden brown, add a little salt. Out of the pot.

  5. Stir the tomato pieces into a pan and add half a bowl to a bowl of water depending on the desired soup. Slowly cook until the tomato juice becomes thicker.

  6. Add the eggs to the pan and stir fry, add the appropriate amount of tomato sauce (according to your own taste), add a little sugar and salt. After the stir fry, you can go out.


Tomatoes are best to burn off the skin, otherwise there will be skin in the fried dish, and pick out when eating. Ketchup can be added or not, depending on the taste. It is recommended to add less water and try to keep the soup rich.

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