Scrambled eggs with tomatoes and bell peppers
2 servings
15 minutes
Scrambled eggs with tomatoes and bell peppers is a simple yet exquisite dish of Russian cuisine, filled with the freshness of vegetables and the rich flavor of spices. Traditionally prepared at home as a quick and nutritious breakfast, the combination of sweet peppers and juicy tomatoes gives the eggs a special tenderness, while the aroma of parsley, cilantro, and basil adds a light spiciness. The dish pairs perfectly with crispy bread or fresh herbs, creating a balance of flavors. The sautéed vegetables first reveal their rich taste before merging with the airy egg mixture to form an appetizing golden crust. This recipe is especially good in summer when vegetables are at their juiciest and fresh greens fill it with the aroma of a warm sunny morning.
1
Crack the eggs into a bowl and beat them with a fork.
- Chicken egg: 3 pieces
2
Add chopped greens, black ground pepper, and salt to the egg mixture. Mix well.
- Parsley: to taste
- Cilantro: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Pour oil into the pan and heat it up.
- Olive oil: 2 tablespoons
4
Lay out the chopped tomatoes and peppers, add a little water and salt, and sauté until soft.
- Tomatoes: 2 pieces
- Bell pepper: 1 piece
- Water: 50 ml
- Salt: to taste
5
Then pour in the egg mixture and fry until cooked.
- Chicken egg: 3 pieces
