Tasty Scrambled eggs with tomatoes

Eggs 473 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Tasty Scrambled eggs with tomatoes
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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To get a truly delicious scrambled eggs and tomatoes, the recipe must include the right proportions and some tricks.

Ingredients

Directions

  1. Grind coriander and cumin seeds, paprika and salt in a mortar or put in a plastic bag and crush with a rolling pin. Add garlic and grind into a paste. Set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Put the chili peppers in a preheated pan and fry, stirring occasionally, until brown, 10-12 minutes. Pour the grated spices into the pan and add the tomato paste, fry, stirring occasionally, for about 1 minute. Pour 3/4 cup water into a skillet and place the tomatoes, cut into rings. Cook the tomatoes until tender, about 10-20 minutes. If the liquid boils away, you can add more water (no more than 1/4 cup at a time).
  3. Use a wooden spoon to make 4 indentations in the tomato mass and pour one egg into each indentation. Season with salt and pepper, cover and cook scrambled eggs and tomatoes until eggs set, about 5 minutes.
  4. Sprinkle the cooked eggs with tomatoes with 1 tablespoon of oil if desired.

Tasty Scrambled eggs with tomatoes



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

To get a truly delicious scrambled eggs and tomatoes, the recipe must include the right proportions and some tricks.

Ingredients

Directions

  1. Grind coriander and cumin seeds, paprika and salt in a mortar or put in a plastic bag and crush with a rolling pin. Add garlic and grind into a paste. Set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Put the chili peppers in a preheated pan and fry, stirring occasionally, until brown, 10-12 minutes. Pour the grated spices into the pan and add the tomato paste, fry, stirring occasionally, for about 1 minute. Pour 3/4 cup water into a skillet and place the tomatoes, cut into rings. Cook the tomatoes until tender, about 10-20 minutes. If the liquid boils away, you can add more water (no more than 1/4 cup at a time).
  3. Use a wooden spoon to make 4 indentations in the tomato mass and pour one egg into each indentation. Season with salt and pepper, cover and cook scrambled eggs and tomatoes until eggs set, about 5 minutes.
  4. Sprinkle the cooked eggs with tomatoes with 1 tablespoon of oil if desired.

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