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Scrambled Eggs and Oysters

Fish and Seafood

Scrambled Eggs and Oysters
1 Tablespoon vegetable oil
4 eggs, beaten well
2 tomatoes, diced in one-half- to one-inch pieces
1 Tablespoon tomato paste
1 Tablespoon fish sauce
1 teaspoon granulated sugar
½ teaspoon coarse salt
6 shucked oysters, each cut in half
1. Heat large fry pan, and add the oil, then reduce the heat to medium.
2. Mix eggs, tomatoes, tomato paste, fish sauce, sugar, and salt, then add the oysters and fry just until the eggs solidify, then stir gently, and turn this mixture over. Fry second side for one minute.
3. Serve on pre-heated plates.

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