Scrambled eggs with tomatoes and onions

Fans of a tasty and satisfying breakfast will certainly appreciate this simple but very appetizing dish - scrambled eggs with tomatoes, onions and boiled-smoked brisket, as well as fresh herbs.

Ingredients

• Eggs - 3 pcs.
• Cooked-smoked brisket - 30 g
• Tomatoes - 2 pcs.
• Bulb onions - 1 pc.
• Green onion - 1 pc.
• Fresh parsley - 1 sprig
• Salt to taste
• Ground black pepper - to taste

Directions

1. Peel and dice the onions.
2. Cut the brisket into cubes.
3. Wash the tomatoes and cut them in half. Cut each half into slices, not too thin so that they remain intact in the finished eggs.
4. In a skillet over medium heat, fry the brisket and onion until golden brown, for 5 minutes. Add salt and pepper to taste.
5. Put tomato slices on the onion with brisket.
6. Stir and fry the tomatoes with the onions and brisket for 1-2 minutes to let the tomatoes juice.
7. Then break the eggs into the pan.
8. Season with salt, pepper and fry eggs with bacon, tomatoes and onions. Nice and tasty when the protein has been fully cooked and the yolks remain runny. To do this, you can cover the pan with a lid for a short time (just not for long!).
9. Put the cooked eggs with tomatoes and onions on a plate, sprinkle with finely chopped herbs and serve immediately.
10. Bon Appetit!