Corn porridge with tomatoes, cheese and scrambled eggs

Corn porridge with tomatoes, cheese and eggs is a great option for a hearty breakfast or lunch. The dish turns out to be bright and juicy. It will give you vigor and good mood.

Ingredients

• Egg - 1 pc.
• Corn groats - 40 g
• Tomatoes (large) - 2 pcs.
• Hard cheese - 20 g
• Dried thyme - 1 tsp
• Fresh parsley - 3-4 sprigs
• Vegetable oil - 2 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste

Directions

1. Rinse the corn grits thoroughly, pour 150 ml of cold water. Boil until tender (15 minutes).
2. Pour boiling water over one tomato for 3 minutes. Then we remove the skin from it.
3. Rub the tomato on a coarse grater.
4. Put thyme, grated tomato into the porridge, salt. Mix and cook for another 1-2 minutes. Turn off the heating.
5. Three cheese straight into the porridge and mix. Cover with a lid and leave for 5 minutes.
6. Fry an egg (fried eggs) in a frying pan in vegetable oil (1 tablespoon).
7. Cut the tomato into cubes, chop the parsley.
8. Combine tomatoes, parsley, the remaining vegetable oil, salt a little. We mix.
9. Put the porridge on a plate.
10. Put the egg and tomato salad on the porridge.
11. Corn porridge with tomatoes, cheese and egg is ready. Bon Appetit!