Once you eat it, you can't forget the North African egg

Pulled weed North African eggs, really, really delicious, with tomatoes, onions, peppers, bacon, and tomato sauce. I like to eat runny eggs, which are tender and have a strong tomato flavor. Haha, after reading everyone's comments, I think it's so funny, the south is called tomatoes, and the north is called persimmons, but they are all one kind of food, and the difference between the north and the south is really big~

Ingredients

Eggs 4

Onions 1

Persimmons 1

Pepper 1

Bacon 3 slices

Garlic 2 cloves

Butter 5 g

Crushedblackpepper Appropriateamount

Finelychoppedgreenonion 4 g

Coriander 1 piece

Milletpepper 1 piece

Tomatosauce 1 spoon

Salt 1 gram

Cooking Instructions

Cut the vegetable bacon into small pieces.
Put a little butter in the pan and I only used 5 grams. Add garlic slices and minced onion and sautÃ© until fragrant.
Add diced persimmons and stir-fry over low heat to bring out the juice.
Add the bacon pepper and sautÃ©.
Pour in the tomato paste, add a pinch of salt and stir-fry well.
Make four holes with a spoon.
Crack in the eggs, cover the pot and simmer for about 8 minutes. Adjust the time and size according to the temperament of your stove.
Sprinkle with coriander, chopped green onion, chopped black pepper and millet pepper.