Scrambled Eggs with Onions
by Editorial Staff
What do we most often cook for breakfast? Scrambled eggs, of course. It’s fast, tasty, and satisfying, but … it can get boring. We offer an easy way to cook this egg dish in a new way – we cook scrambled eggs and onions.
Cook: 30 mins
Servings: 3
Ingredients
- Eggs – 2-3 pcs.
- Bulb onions – 2 pcs.
- Vegetable oil – 3-4 tbsp
- Salt – 2 pinches
- Ground paprika – 2-3 pinches or ground red hot pepper – on the tip of a knife
Directions
- Peel the onion and chop finely. Heat oil in a skillet. Simmer peeled and finely chopped onions over low heat for 10 minutes in oil in a frying pan (or in another deep dish with a lid). Add 3-4 tbsp of water, a pinch of salt, stirring frequently.
- Break the eggs into a bowl, taking care not to damage the yolks. Then pour the onion with eggs, salt, and fry for several minutes over low heat, without stirring. Shake the frying pan from time to time so that the batter spreads evenly and the egg whites are well fried.
- Season the scrambled eggs with a pinch of red pepper or paprika and remove from heat.
Scrambled eggs and onions are ready.
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