Scrambled Eggs with Tomato and Bell Pepper
30 min. Recipe Yield:
4 servings Difficulty:
Simple recipe
Scrambled eggs with tomato and bell pepper – one of the national dishes of Bulgarian cuisine, a hearty wonderful breakfast. For a more interesting serving, the bread can be slightly fried, greased while it is hot with garlic and put on it prepared talker with tomatoes. For greens, you can use parsley, dill, cilantro or green onions, all that is.
Recipe Ingredients
Cooking Recipe
To cook scrambled eggs with tomato and bell pepper beat eggs with salt and ground black pepper. It is not necessary to beat until air foam, you just need to beat slightly until smooth.
Bake tomatoes and peppers in the oven, then remove the skin, remove seeds from bell pepper and chop finely. Peel the onion and chop finely.
Add vegetable oil to the pan and put onions. Fry the onions over medium heat, stirring occasionally. When the onions become soft, add bell pepper and tomatoes, mix and lightly fry.
After pouring beaten eggs, and, stirring occasionally, bring to readiness. You should not often interfere, the scrambled eggs should not be smooth porridge, but with small lumps.
Serve hot scrambled eggs, immediately after cooking, when serving, sprinkle finely chopped greens with a scrambled eggs. You can serve crambled eggs with toasted bread, so breakfast will be more hearty.