Egg in tomato sauce

After watching a round of scrambled eggs, it's almost the same as Chinese and Western side dishes. Making this compound tomato egg can hardly be counted as a recipe. The advantage is that when you are suddenly hungry, you can take some ingredients and you can make it.

After watching a round of scrambled eggs, it's almost the same as Chinese and Western side dishes. Making this compound tomato egg can hardly be counted as a recipe. The advantage is that when you are suddenly hungry, you can take some ingredients and you can make it.

Material

olive oil A teaspoon
egg Two
ketchup

Only heat up the pan. The broken egg liquid grasps the pot handle and makes the pot side tilt and rotate to make the egg liquid spread evenly.

Apply olive oil to the middle and edges when the egg liquid has not set.

Turn the egg over and continue to fry for three seconds. Use a knife or spatula to shred it roughly and pour it in tomato sauce.

Serve the egg when the sauce is baked.

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