For those who do not like to cook complex dishes for breakfast, we recommend that you turn your attention to scrambled eggs with tomatoes and onions. It can be created in just 5-6 minutes. This is especially true when there is a lack of free time in the morning.
The dish turns out to be incredibly juicy and tasty, appetizing and attractive.
The main thing is not to cover the pan with a lid when frying food, otherwise the yolk on top may become covered with a thin white film and the eggs will not be so colorful!
Do not forget about herbs when serving, various sauces, toasted croutons or toasts.
2 chicken eggs are used for 1 serving, they can be replaced with 6 quail eggs. It is permissible to replace tomatoes with canned tomatoes without peel in their own juice, in extreme cases - with tomato paste.
Ingredients:
Chicken eggs - 2 pcs.
Tomatoes - 2-3 pcs.
Bulb onions - 1 pc.
Vegetable oil - 20 ml
Spices to taste
Greens for serving
Preparation:
1. Peel the onions, rinse in water and cut into small cubes or half rings. Heat a frying pan and pour in odorless vegetable oil. Keep on medium heat for 1 minute. Put onion slices and sauté for about 2-3 minutes, stirring so that they do not burn. Instead of onions, you can use the white part of leek, red onion, shallots, etc.
2. Rinse the tomatoes in water, cut out cuttings from them, cut into large slices or in another way as desired. As soon as the onion slices are browned, place the tomato slices in the pan and simmer for about 2-3 minutes so that it releases the juice. Taste the juice, if it is sour, then level it with a pinch of granulated sugar.
3. Carefully make small indentations in the contents of the pan with a silicone spatula and drive in the chicken or quail eggs. Without creating indentations, the chicken yolk can spread and you get not scrambled eggs, but an omelet.
4. Season with salt and pepper immediately, add other spices to taste.
5. Reduce heat and fry the dish for about 3-4 minutes until the protein becomes dense and the yolk is still liquid. Turn off the stove. Do not cover the pan with a lid while frying the eggs!
6. Gently put the prepared dish on a plate, sprinkle with chopped washed herbs, decorate to taste.
Serve warm eggs with tomatoes and onions so that the yolk is runny. Do not forget to supplement the dish with slices of bread - they soak chicken yolk.
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