Very Satisfying Scrambled Eggs

Very satisfying scrambled eggs - and nothing else! Such scrambled eggs and eyes and mouth rejoice. And our eternally unhurried and restless soul, too. After all, you don't need to cook anything else for breakfast or dinner. Make larger portions and everyone will be full.
Increase heat to medium, put onion and bell pepper in a pan, fry, stirring, until vegetables are soft, 3-4 minutes.

Ingredients

• 6 large eggs
• 4-6 slices of bacon (approx. 80 g)
• 3 hunting sausages
• 2 large tomatoes
• 1 yellow bell pepper
• 1 large onion
• 4 tbsp. l. heavy cream
• a small bunch of parsley
• salt, freshly ground black pepper

Directions

1. Cut the bacon into small pieces, put in a barely warm large frying pan with a thick bottom and put on low heat to gradually melt the fat - this should take at least 5 minutes.
2. Cut the hunting sausages into thin slices, add to the bacon, continue cooking over low heat while the vegetables are being prepared.
3. Peel the onions and bell peppers. Cut onion into thin quarters of rings, pepper into short strips. Cut the tomatoes in half and then into slices of medium thickness. Chop the parsley finely.
4. Add the tomatoes, fry, gently turning the tomatoes over with a wide spatula, 3 minutes.
5. Beat eggs with a fork, cream, salt and pepper. Pour into a frying pan, cook, shifting the stuffed egg mass in the places where the eggs have set. When the eggs are still slightly damp on top, sprinkle with parsley, remove from heat and cover. Serve after 3 minutes.