Mozzarella Scrambled Eggs
6 servings
15 minutes
The recipe is taken from the book "Jamie Cooks Italy" by Jamie Oliver. "This is a fantastic starter and a great breakfast! It's easy to make: just throw everything in the pan and it's ready to serve. The melted mozzarella is mixed with tomatoes, and the eggs in this environment turn out incredibly tasty. You'll definitely like it!"
1
Scrape the seeds from the chili pepper, cut it into pieces, and place it in a large cold skillet.
- Dried chili peppers: 1 piece
2
Thinly slice the garlic, add it to the pan with 4 tablespoons of olive oil and set over medium heat. Lightly salt and pepper, add basil leaves and sauté, stirring for about 1 minute until you can chop the tomatoes.
- Garlic: 1 clove
- Olive oil: to taste
- Basil: 2 sprigs
3
When the contents of the pan sizzle, add tomatoes and after a couple of minutes, pieces of mozzarella (just tear them by hand). Make small indentations and crack in the eggs one by one. Cover with a lid and cook for 3-5 minutes until desired consistency. Toast the bread in a toaster. Season the eggs with salt and black pepper and serve with slices of hot bread.
- Tomatoes: 6 pieces
- Mozzarella cheese: 125 g
- Chicken egg: 6 pieces
- White unleavened bread: 5 piece