Tomatoes and Scrambled Egg

Tomatoes and Scrambled Eggs

A quick recipe that you could rustle up for breakfast or lunch!

Taste: Simplicity: Cost:

By Amelia Chan

Ingredients

• Oil
• 2 eggs
• A few tomatoes
• Salt & Pepper
• Optional - Milk, ketchup

Method

1. Cut the tomatoes into four equal pieces.
2. Whisk the eggs with a fork to mix the egg white and yolk. Add salt and pepper to taste.
3. Fry the eggs in the saucepan, stirring constantly. Once cooked, put it aside for later.
4. Boil approximately 250ml in a saucepan.
5. Put the tomatoes into the water and simmer until most of the liquid has evaporated. Add salt and pepper to taste, along with a tablespoon of ketchup for sweetness (optional).
6. Add in your scrambled eggs and mix. Dish up and serve!