Fried Tomatoes with Eggs
by Editorial Staff
A simple summer breakfast dish is scrambled eggs and tomatoes.
Cook: 15 mins
Servings: 3
Ingredients
- Tomatoes – 1-2 pcs.
- Eggs – 3 pcs.
- Vegetable oil – 1-1.5 tbsp
- Salt – 1 pinch
- Ground black pepper – 1 pinch
- Parsley – 1-2 sprigs
Directions
- Wash large strong tomatoes, cut into slices 1 cm thick. Heat oil in a portioned pan. Put the tomato slices in very hot fat and fry for 2-3 minutes on medium. Then turn the tomatoes over to the other side.
- Release 1 egg for each. Season with salt, cover, and fry the tomatoes and eggs until the protein thickens (3-4 minutes). Chop the herbs.
- When serving, sprinkle fried tomatoes with eggs with pepper or finely chopped parsley, pour overheated oil.
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