Scrambled Eggs with Tomatoes looks easy but making it perfectly requires some technics. The most challenging part is that the eggs should be soft and tender, full of tomato taste, while at the same time, tomatoes cannot be overcooked and become soft and squishy. You don’t need ketch up or soy sauce. We are using the natural and rich taste from fresh tomatoes themselves. I'm sure you'll like this dish.

来源：美国新泽西城市大学孔子学院