Scrambled eggs with tomato sauce
4 servings
15 minutes
This is how they prepare scrambled eggs in the Moscow cafe "Jean-Jacques".
1
Prepare tomato sauce. Blend tomatoes at low speed to retain color. Sauté 10 grams of garlic and basil in olive oil, add blended tomatoes and bring to a boil. Season with salt and sugar to taste. Remove garlic and basil.
- Tomatoes in their own juice: 200 g
- Garlic: 13 g
- Basil: 1 sprig
- Olive oil: 15 ml
- Salt: to taste
- Sugar: to taste
2
Cut the onion into strips, the pepper into strips, the tomato into large cubes, and slice 3 grams of garlic thinly.
- Onion: 30 g
- Bell pepper: 30 g
- Tomatoes: 30 g
- Garlic: 13 g
3
In a heat-resistant pan with a metal handle, sauté the vegetables in vegetable oil, add 100 ml of tomato sauce and spices. Adjust the taste with salt and sugar.
- Vegetable oil: 15 ml
- Tomatoes in their own juice: 200 g
- Salt: to taste
- Sugar: to taste
- Ground coriander: 1 g
4
Make three indentations in the sauce and break one egg into each.
- Chicken egg: 3 pieces
5
Place the pan in an oven preheated to 200 degrees. Bake until the egg white is cooked - about 2 minutes.
6
Garnish the finished dish with cilantro and serve in the skillet.
- Cilantro (coriander leaves): 4 g
