Italian Scrambled Eggs

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 clove (s) garlic
  • 1 onion (s)
  • 4 tomato (s)
  • 2 bell pepper (s)
  • 3 tablespoon olive oil
  • 8 egg (s)
  • salt
  • Pepper, freshly ground
  • 1 bunch parsley, smooth
Italian Scrambled Eggs
Italian Scrambled Eggs

Instructions

  1. Peel the garlic and onion and cut into small cubes. Briefly put the tomatoes in boiling water and peel them. Remove the stems from the tomatoes, quarter the pulp and cut into cubes.
  2. Wash, stem and core the peppers and cut into small cubes.
  3. Heat oil in a pan. Fry the garlic and onion cubes in it. Add the pepper cubes and let everything simmer over low heat for about 5 minutes.
  4. Whisk the eggs and season with salt and pepper. Add the tomato cubes. Put the egg mixture in the pan, stir well and let it set for 6-10 minutes.
  5. Rinse the parsley, pat dry, pluck the leaves from the stems, cut finely and sprinkle over the eggs.

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