Tomato Egg Scramble

When I was in Vietnam this past September, one of the breakfast dishes we were served was a type of scramble made with tomatoes and eggs. It was a simple dish but was always quite tasty. Now, when they served the dish it was served with a delightful french style bread but this dish is just as good without it. The best past: simple and quick to make!

1 tomato, chopped

1/2 onion, chopped

1 tbsp olive oil

2 eggs

salt and pepper

2 tsp fresh cilantro, chopped

Sriracha hot sauce

Heat olive oil in a small skillet on medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Add the chopped tomatoes and cook until most of the moisture has been removed, about 3 minutes. Add the eggs and scramble. Season with salt and pepper. Continue stirring until the eggs are cooked. Remove from skillet and top with fresh cilantro and sriracha hot sauce to taste. Enjoy!