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

  1. 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.
  2. 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.
  3. When serving, sprinkle fried tomatoes with eggs with pepper or finely chopped parsley, pour overheated oil.

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