Scrambled eggs with tomatoes italian style
I’m not a genius if I say that scrambled eggs are simply marvellous: they’re luscious, creamy, comfortable, easy to make and tasty. In Italy we also use to make something like that but we add also tomato and we call this dish “uova strapazzate al pomodoro” which means “scrambled eggs with tomato“. Simple, easy to make, tasty, perfect for a light lunch or a brunch, along with some good bread!
What you need for 2 people
20 grams olive oil
30 grams grated Parmesan
4 tablespoons of chopped tomatoes
1 tablespon of peeled tomato
1. Cut the onion into thin strips and fry it with olive oil. Add the chopped tomatoes, salt and pepper and cook for about 7-8 minutes.
2. Beat the eggs in a bowl and season with salt, pepper and grated Parmesan cheese then pour into the pan with the sauce and stir constantly. Add 1 tablespon of peeled tomato, eventually cut into slices. Cook until that it forms a smooth paste.
3. Once ready, pour into plates and serve warm with bread.
Note: you can add some chilli for more flavour!