It’s better to have some hot food for breakfast in autumn. So use a few tomatoes left in the refrigerator and an egg to make tomato egg noodles.

Ingredients

Three tomatoes
1 egg
150g noodles
Proper amount of vegetable oil
1 teaspoon salt
Appropriate amount of water

Directions

Step 1
Wash tomatoes and cut into small pieces

Step 2
Put the tomatoes in a pot and cook in cold water for 10 minutes

Step 3
Cook until the tomatoes are soft and rotten. Add some oil and salt

Step 4
Add the noodles and bring to a boil

Step 5
Take out the eggs and set them aside

Step 6
Beat the eggs into the noodle soup, mix well and bring to a boil