Fried eggs are one of the most popular breakfast dishes. To add flavor, add tomatoes and spices to the eggs. Other ingredients do not hurt either: herbs, ham, cheese or mushrooms.
Fried eggs with tomatoes and bacon
This delicious dish should be complemented with toasted white bread toasts. Instead of bacon, you can use ham, so the dish will be less greasy.
You will need:
- 4 eggs;
- 100 g of bacon;
- 1 large tomato;
- salt;
- freshly ground black pepper.
Fry the bacon in a skillet until crisp. Take it out and set it aside. Pour boiling water over the tomato, remove the skin. Cut the tomato into neat circles and fry on both sides in the melted fat. Put the eggs into the skillet, let the egg whites grab a little and place on top of the bacon strip. Salt the eggs and cook until tender. Make sure that the yolk remains runny. Sprinkle freshly ground black pepper over the dish and serve.
Fried eggs with tomatoes and smoked salmon
The smoky taste of the fish contrasts well with the sour tomatoes. Make sure to sprinkle herbs such as chopped chives on the eggs.
You will need:
- 8 eggs;
- 4 tomatoes;
- 4 potatoes;
- 300 g smoked salmon;
- a bunch of greens;
- olive oil;
- salt;
- freshly ground black pepper.
Peel the potatoes, chop coarsely and boil in salted water until half cooked. Scald the tomatoes with boiling water, remove the skin and remove the seeds. Coarsely chop three tomatoes, cut one into slices. Stoned smoked salmon and chop into strips.
In a bowl, beat eggs with salt and freshly ground black pepper, add potatoes, salmon and tomato slices. Mix everything. Heat the olive oil in a skillet and add the tomato circles. Brown them on both sides, cover with egg mixture and cook covered. For a more crispy option, flip the eggs over to the other side and lightly brown. Serve hot with rye toast.
Scrambled eggs with tomatoes and cheese
For a delicious meal, use ripe, sweet, meaty tomatoes.
You will need:
- 4 eggs;
- 150 g of suluguni cheese;
- 1 large ripe tomato;
- vegetable oil;
- salt;
- freshly ground black pepper;
- a few sprigs of parsley.
Pour boiling water over the tomato. Remove the skin, coarsely chop the pulp and fry in hot vegetable oil until the excess liquid evaporates. Chop the parsley, cut the suluguni into large cubes. Beat the eggs lightly with salt and ground pepper, add the parsley and pour into the pan. Throw in the suluguni and cook for 5-7 minutes. Serve hot eggs along with fresh herbs and pita bread.
