Eggs cooked in this way become tender and melt in the mouth. And tomato fondue, present in the dish, will complement the color and flavor range.
It is necessary
- For scrambled eggs:
- - chicken egg - 8 pcs.;
- - butter - 25 g;
- - and salt to taste.
- For fondue:
- - butter - 10-15 g;
- - shallots - 15 g;
- - ripe tomatoes - 250 g;
- - tomato paste - optional;
- - garni bouquet (bay leaf, thyme, rosemary);
- - garlic - 1 slice;
- - parsley or dill - for decoration;
- - salt and pepper.
Instructions
Step 1
First, prepare the tomato fondue. Free the tomatoes from the skin, for this dip them in boiling water for a few seconds. Then chill immediately in cold water and remove the skin. Next, cut each tomato in half, remove the seeds and liquid from the halves. Chop the pulp into small cubes.
Step 2
Rinse the onion, peel and chop. Peel the garlic; you do not need to cut it. Heat the butter in a skillet and fry the onions in it. Add tomato slices, garlic and spice bouquet. Season the food with salt and pepper. Add a little tomato paste if desired, it will give the dish a bright color. Simmer the mixture until the liquid disappears, then remove the garlic and garni bouquet.
Step 3
Wash the eggs, break into a deep bowl, salt and pepper. Use a fork or whisk to beat the eggs a little. Melt most of the butter in a saucepan, add the mixture, reduce heat and, stirring, bring until tender. Remove the pan from the stove, add the rest of the oil, stir.
Step 4
Combine most of the fondue with the egg mixture, put on a dish, top with the rest of the tomato fondue. Garnish the Portuguese scrambled eggs with herbs.
