Scrambled eggs with tomatoes
4 servings
30 minutes
Tomato scrambled eggs are a vibrant dish of Caucasian cuisine that combines simplicity and rich flavor. The recipe's roots trace back to the ancient traditions of mountain peoples where fresh vegetables and eggs formed the basis of their diet. Sweet pepper adds a delicate sweetness to the eggs, while tomatoes provide a slight tanginess and juiciness. Spices, herbs, and sautéed onions make the dish aromatic and rich in taste. The scrambled eggs cook quickly with a soft and airy texture complemented by pleasant tomato notes. It is perfect as a standalone dish or accompanied by fresh bread. Served hot and garnished with herbs, it offers a delightful blend of freshness and spicy accents. This scrambled egg dish is a true symbol of home comfort and traditional Caucasian cuisine that brings warmth and satisfaction.
1
Prepare all the products.
2
Peel the onion and cut it into quarter rings.
- Onion: 1 head
3
Remove seeds and partitions from the pepper. Cut the pepper into thin strips.
- Sweet pepper (capsicum): 2 pieces
4
Make cross cuts on top of the tomatoes, blanch in boiling water, dip in cold water, and peel the skin.
- Tomatoes: 4 pieces
5
Cut the tomatoes into large cubes.
- Tomatoes: 4 pieces
6
Crack the eggs into a bowl. Cut the yolk, but do not mix or whisk.
- Chicken egg: 5 piece
7
Finely chop the green onion and herbs, then mix.
- Spring onion: 2 stems
- Dill: 15 g
- Parsley: 15 g
8
Heat vegetable oil in a pan, add onion, and sauté until translucent.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
9
Add pepper and sauté over medium heat for 3 minutes.
- Sweet pepper (capsicum): 2 pieces
10
Add tomatoes, salt, pepper, mix, cover with a lid, and simmer for 7-8 minutes until the tomatoes are ready. Make sure the juice doesn't evaporate. If the tomatoes are sour, add sugar.
- Tomatoes: 4 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Sugar: pinch
11
Pour all the eggs into the vegetable mixture at once, stirring vigorously with a spatula to prevent burning. Once the released juice boils and characteristic bubbles appear on the surface, the omelet is ready.
- Chicken egg: 5 piece
12
Serve sprinkled with greens.
- Dill: 15 g
- Parsley: 15 g
