Scrambled eggs in portuguese

Oh, what a pity that I didn’t know earlier that eggs can be cooked in this way! They are very soft, creamy and melt in the mouth. I advise everyone to try, if not in Portuguese, then at least just beaten scrambled eggs.

Ingredients

• For scrambled eggs:
• Eggs - 24 pcs. (3 per person)
• Butter - 80 g + 80 g
• Salt
• Pepper
• For tomato fondue:
• Butter - 40 g
• Shallots - 40 g
• Large and ripe tomatoes - 800 g
• Tomato paste (optional)
• Garni bouquet (thyme, rosemary, bay leaf)
• Garlic - 2 cloves
• Granulated sugar - 1 pinch
• Parsley for decoration
• Salt
• Pepper

Directions

1. We wash the tomatoes, remove the stalk. Dip the tomatoes in boiling water for a few seconds, remove the skin.
2. Cut in half in height and take out the liquid inner part with grains. Cut the pulp into small cubes.
3. My onions, peel and chop finely. Peel the garlic, but do not cut it.
4. Fry onions in butter, add tomato cubes, garni bouquet and garlic. Salt, pepper and add a pinch of sugar.
5. Additionally, you can add a little tomato paste to enhance the color.
6. Simmer without a lid until all the liquid has evaporated. We take out the garlic and the garni bouquet.
7. Break the eggs into a bowl, salt and pepper. Beat the eggs lightly with a fork.
8. Melt the butter (80 g) in a saucepan of the appropriate size.
9. Pour the eggs into a saucepan. Cook the eggs over low heat, stirring constantly with a spatula, making sure that the eggs do not stick to the bottom and walls.
10. Remove from heat and add the remaining butter, stir gently.
11. This concludes the cooking of scrambled eggs ...
12. But we have scrambled eggs in Portuguese, so:
13. Add 2/3 of the tomato fondue to the eggs, mix gently and transfer to a plate.
14. Put the remaining fondue on top, sprinkle the eggs with finely chopped parsley.