Scambled eggs with tomato - Trứng xào cà chua

By Helen Le Published: August 22, 2014

  • Prep: 5 mins
  • Cook: 5 mins
  • Ready In: 10 mins

  • Yield: 2 Servings

  • In a pan, add 1 tsp vegetable oil and fry some shredded spring onion (white part only) until quite fragrant. Then add the tomato wedges and stir-fry for 2 minutes.
  • Pouring the egg mixture and gently scramble it together with the tomato. Add salt if you wish.
  • Transfer to a plate, garnish with some chopped spring onion and black pepper. Serve with baguette or hot steamed rice.