Main Ingredients

Noodles (raw) 500g

Tomatoes 2

Eggs 3

Supplements

Vegetable Oil

Moderate

Salt

Moderate

Spinach

250g

Scallion

Amount

Rice vinegar

A little

Sugar

A little

The way to make tomato and egg bruschetta

1.

Spinach is cleaned and divided into two, tomatoes are cleaned and cut into small pieces, the eggs are broken into pieces by dropping a few drops of vinegar and set aside

2.

Hot oil is heated in the sauté pan.

Scramble the eggs first and set aside

3.

Put a little more oil in the pan, put in the chopped onion and stir-fry to get the flavor, then pour in the tomato pieces

4.

Stay on a high heat and stir-fry until you get the soup

5.

Put in the appropriate amount of water, salt, and then put in the scrambled eggs, sugar, and then pour it into the pot of soup to be set aside

6.

This is the first time I've ever seen a tomato in the kitchen, but I don't know if I'm going to be able to get the soup out of my hands. 6.

Boil the water in the soup pot until it boils and add the noodles

7.

When the pot boils, add the spinach and blanch it for about 30 seconds and turn off the heat

8.

Serve it in a bowl and pour tomato and egg marinade on top and you're ready to go

Even if you don't want to eat it, you'll need to eat it.