1747. Tomato Scrambled Eggs

A while back I published an Iraqi favorite for breakfast, fried tomatoes. This is usually served beside some scrambled eggs. This twist fried the tomatoes, then cooks the eggs in the fried tomato. 

For added flavor, some onions are also added to the mix, making it a weekend breakfast, because who wants to be frying onions on a weekday morning.

Ingredients:

1/2 small onion, chopped

2 ripe tomatoes, rough chop

1 Tbsp butter

2-3 eggs

salt and pepper

bread, to serve

Method:

Saute the chopped onion in the better until translucent. Add the roughly chopped tomato, season with salt and pepper, toss to coat, then cover and reduce heat to medium-low for about 7 minutes. Uncover and lightly mash the cooked tomato. Crack in the eggs and scramble until cooked to your liking. Serve hot with some toasted bread on the side.

صحة و عافية