Tomato with Egg
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 2 teaspoons water
- salt
- 2 tomato (s)
- 0.5 teaspoon ½ sugar
- chicken broth
- 200 ml water
- some oil
Print Recipe
Pin Recipe Instructions
- Whisk eggs with 2 teaspoons of water, then season with salt. Heat oil in a wok (or pan) and fry the egg mixture until lightly. (Like scrambled eggs, just don`t cut into pieces that are too small.) Remove the scrambled eggs from the pan.
- Wash tomatoes and cut into eighths. Fry in oil, add sugar. Pour water on. (The amount of water depends on the water content of the tomatoes and the desired amount of sauce. Approx. 200 ml). Cook until the tomatoes are slightly soft. Add the egg mixture again and cook briefly.
- Season with chicken stock and salt and serve immediately.
- There is also rice.
- Tip: If you like it sweeter, you can use a little more sugar.
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