Similar scrambled eggs are found among Italians (frittata), Israelis (shakshuka), but each has its own way of cooking and secrets, which makes it unique.
Ingredients
- 2 tomatoes
- 4 eggs
- ghee for frying
- to taste spices
- fresh cilantro for serving
- Additionally (optional)
- 1 clove of garlic
- 1 bell pepper
- 1/2 onion
- green onions
- 50 gr of any cheese
How to cook
First you need to peel the tomatoes. To do this, put them in a deep bowl and pour boiling water over them. After a few minutes they can be taken out - the skin is easily removed.
Heat oil in a frying pan and add our tomatoes, cut into medium cubes.
Then we wait until they release all the juice and soften.
At this stage, you can add finely chopped garlic or onions in half rings and bell pepper (it is combined with both).
While our vegetables are cooking, beat the eggs in a bowl as for an omelet. You can salt both the tomatoes themselves and the eggs in a bowl - choose.
When the juice has evaporated by half, and the tomato pieces are no longer visible, add the eggs.
There are two ways of cooking: either stir constantly and then you get an almost homogeneous scrambled eggs, or cover with a lid and then in the omelet there will be splashes of tomatoes.
The choice is yours.
At this stage, you can sprinkle the scrambled eggs with grated cheese.
When serving, you can sprinkle with fragrant finely chopped cilantro herbs.
Bon Appetit!
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