Konchalovsky-style scrambled eggs

2 servings

30 minutes

Kanchalovsky scrambled eggs are a refined combination of simple ingredients turned into culinary art. Its history is linked to European breakfast traditions where omelets and toast hold a place of honor. In this version, the texture of soft, slightly beaten eggs is complemented by crispy croutons infused with garlic aroma. A vegetable sauce made from roasted peppers, tomatoes, and caramelized onions adds richness and a slight tanginess to the dish, while creamy suluguni makes it tender and stretchy. The scent of fresh basil completes the composition, adding freshness and zest. This dish is perfect for a leisurely breakfast or late dinner; it brings warmth and coziness as if returning to traditional family meals filled with care and flavor.

Energy value per serving

• Calories: 559.8
• Proteins: 24.3g
• Fats: 40.4g
• Carbohydrates: 23.3g

Ingredients

• Chicken egg: 4 pc
• Garlic: 2 clove
• Borodinsky bread: 60 g
• Tomatoes: 130 g
• Sweet pepper: 100 g
• Suluguni cheese: 50 g
• Butter: 20 g
• Red onion: 50 g
• Basil: 5 g
• Sunflower oil: 25 ml

Cooking steps

1. Roast the pepper in a preheated oven at 250 degrees for 15 minutes; place the pepper in plastic wrap, tie it tightly, and let it sweat; remove the skin and seeds.

   Required ingredients:

   • Sweet pepper: 100 g

2. Clean the garlic; cut the bread into 3 cm thick strips and fry them in sunflower oil over medium heat for 40 seconds on each side until golden brown; while the bread is warm, rub it with the peeled garlic on both sides.

   Required ingredients:

   • Garlic: 2 cloves
   • Borodinsky bread: 60 g
   • Sunflower oil: 25 ml

3. Cut out the cores of the tomatoes, dip them in boiling water for 30 seconds, drain the water, peel off the skin, cut the flesh into large pieces and let the juice drain - it won't be needed.

   Required ingredients:

   • Tomatoes: 130 g

4. Slice the onion into half rings, finely chop the garlic, and sauté everything in sunflower oil, then add tomatoes and finely chopped pepper, and simmer on low heat for 3 minutes until a thick sauce consistency.

   Required ingredients:

   • Red onion: 50 g
   • Garlic: 2 cloves
   • Sunflower oil: 25 ml
   • Tomatoes: 130 g
   • Sweet pepper: 100 g

5. Grate the cheese; lightly beat the eggs in a bowl with a whisk without whisking too much, add salt and pepper.

   Required ingredients:

   • Suluguni cheese: 50 g
   • Chicken egg: 4 pieces
   • Basil: 5 g

6. Heat 2 tablespoons of sunflower and butter in a deep skillet over medium heat, pour in the egg mixture; place the toast in the center, top with vegetable sauce, sprinkle with grated cheese and basil, and hold on the heat for 2-3 minutes to set the omelet, then fold it like an envelope.

   Required ingredients:

   • Butter: 20 g
   • Sunflower oil: 25 ml
   • Chicken egg: 4 pieces
   • Borodinsky bread: 60 g
   • Tomatoes: 130 g
   • Sweet pepper: 100 g
   • Suluguni cheese: 50 g
   • Basil: 5 g

7. Divide the omelet into 2 parts and serve.