酸酸甜甜的番茄，和肉乎乎的油條，這對cp，解膩又過癮，雖不驚艷，吃法卻很新鮮、做法也超簡單。
份量為2人份。

用料

炒菜油

30克

蔥花

20克

干辣椒

3個

番茄

1個

5-10克

白胡椒粉

2克

味精

1克

清水

1000克

雞蛋

2個

油條

2根

青菜

2棵

香菜

2根

番茄雞蛋燴油條的做法

1. 炒菜油30克

1. 熱鍋涼油下入蔥花和干辣椒煸香

1. 下入切丁的番茄

1. 加入鹽5-10克，白胡椒粉2克，雞精1克，炒出蕃茄漿為止

1. 加入清水1000克，燒至沸騰

1. 這時候把2個雞蛋用打蛋器打散、油條切小段、青菜切塊、香菜切碎

1. 水開了

1. 轉圈淋入蛋液

1. 下入油條、青菜，關火
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1. 盛碗里之后，撒上香菜

1. 趁熱吃，一口飽含番茄汁的油條，更顯得實在