Scrambled eggs with tomatoes (salty)

When I was a child, the first time I ate scrambled eggs with tomatoes, it was fried by my second aunt, at that time we were not popular to cook with white sugar, so scrambled eggs with tomatoes were salty, and I felt particularly delicious when I ate scrambled eggs with tomatoes at that time! Later, I was fortunate enough to eat sweet tomato scrambled eggs, I felt that the sweet ones were better than the salty ones, so every time I made tomato scrambled eggs, I put white sugar, as a post-90s, I was also in my early 30s, and recently I suddenly missed the salty tomato scrambled eggs in my childhood, and I went home at noon today and scrambled the salty tomatoes and scrambled eggs, and recorded the amount of tomatoes and eggs.

Ingredients

Tomatoes Twosmall(200 grams)

Eggs Two

choppedgreenonions asmallpiece

Garlic 1 to2 cloves

Salt Smallhalfaspoon

Cooking Instructions

The tomatoes are washed and finely chopped, and the chopped onions and garlic are ready.
Beat two eggs and set aside.
Heat the oil in a pan, add the eggs, and stir-fry into large pieces.
Heat the oil again (the pot can not be washed), add the chopped green onion and garlic slices until fragrant.
Stir-fry chopped green onion and garlic until fragrant, add tomatoes and stir-fry tomato red puree.
At this step, add a small half spoon of salt and mix well.
Immediately add the eggs. Stir well, and you can get out of the pot (I use Provence, which is easy to cook, if you put tomatoes that are not ripe, before putting the eggs, simmer them over low heat, and then put the eggs, so that the eggs can be evenly wrapped in the juice of the tomatoes)
Put it on a plate and out of the pot, scrambled eggs with salty tomatoes, a different taste! If you also ate this in your childhood, you can make it, it's delicious!