Let the butter melt slowly in the pan. Cut the tomatoes into not too small cubes and add to the pan. Stew the tomatoes over a mild heat with a little salt added without a lid.
In the meantime, dice the zucchini and add to the tomatoes. Allow the tomato juice to boil halfway without the lid. Then let the vegetables stew for about 5 minutes with the lid closed over medium heat.
When the zucchini start to soften, add the eggs, let them set briefly and then finish cooking while stirring. Season to taste with salt.
We like to eat this quick, light dish with jacket potatoes with butter and salt or with bread and butter.
Ingredients
Print Recipe
Pin Recipe