Ingredients

• 2 tomatoes
• 3 eggs
• 250g cauliflower
• 1 teaspoon salt
• ½ teaspoon Monosodium glutamate (MSG)
• 20g concentrated tomato paste

Instructions

1. Prepare the Cauliflower
   • Cut the cauliflower into small florets with a knife along the stem. Soak in lightly salted water for 10 minutes, rinse thoroughly, and dry completely.
2. Prepare the Tomatoes
   • Peel the tomatoes and cut them into small pieces.
3. Prepare the Eggs
   • Crack the eggs into a bowl and whisk them. Heat a pan with some oil until it reaches about 70% of the desired heat. Add the eggs and scramble them until fully cooked, then remove them from the pan and set them aside.
4. Cook the Tomatoes
   • In the same pan, add more oil and heat it. Once hot, add the tomato pieces and stir-fry until they release their juice and form a sauce.
5. Cook the Cauliflower
   • Add the cauliflower to the pan and stir-fry. Then add salt, sugar, Monosodium glutamate (MSG), and tomato paste to season the cauliflower.
6. Steam the Cauliflower
   • Cover the pan and let the cauliflower steam for 3 minutes over medium heat.
7. Combine and Serve
   • Add the scrambled eggs to the pan and stir them in with the cauliflower. Remove from heat and serve.