Scrambled eggs with tomatoes mother taught me to cook. We often do it in the summer when we had a big crop of tomato. Therefore, such eggs - this is one of my favorite childhood dishes.
Preparation:
As I already told, I spent his childhood in the village. We had his farm, so the eggs were always fresh, with large bright yellow yolk. For eggs take 5-6 pieces, so much was placed in the pan.
So, 2 large ripe tomatoes finely cut and sent to the pan, greased with a small amount of vegetable oil. Simmer over medium heat for a couple of minutes, then add 1 onion and 1 small sweet pepper. Salt and pepper to taste. If tomatoes sour, you can add a pinch of sugar.
Simmer all together for 10-15 minutes until tender vegetables. Then break the eggs into the pan. On top and sprinkle with a little salt and pepper. Do not stir, because it is fried eggs. Cover with lid and cook on medium heat.
As soon as the yolks will be covered with a protein film (turn white), then you can turn off the stove and serve scrambled eggs, sprinkle with fresh herbs. Bon appetit, my dear friends!