Scrambled Eggs with Tomato and Bell Pepper

Scrambled eggs with tomato and pepper – recipe with photo, Bulgarian cuisine
rating: 3
wotes: 2

Cooking time: 30 minutes

Difficulty: Simple recipe

Recipe yield: 4 servings

Bulgarian food

Scrambled eggs with tomato and bell pepper – one of the national dishes of Bulgarian cuisine, a hearty wonderful breakfast. For a more interesting serving, the bread can be slightly fried, greased while it is hot with garlic and put on it prepared talker with tomatoes. For greens, you can use parsley, dill, cilantro or green onions, all that is.

Scrambled eggs with tomato and bell pepper ingredients

Scrambled eggs with tomato and bell pepper recipe

Beat eggs with salt and pepper
1

To cook Scrambled eggs with tomato and bell pepper beat eggs with salt and ground black pepper. It is not necessary to beat until air foam, you just need to beat slightly until smooth.

Pepper, tomato and onion cut into small cubes
2

Bake tomatoes and peppers in the oven, then remove the skin, remove seeds from bell pepper and chop finely. Peel the onion and chop finely.

Fry vegetables in vegetable oil
3

Add vegetable oil to the pan and put onions. Fry the onions over medium heat, stirring occasionally. When the onions become soft, add bell pepper and tomatoes, mix and lightly fry.

Steamed vegetables
4

After pouring beaten eggs, and, stirring occasionally, bring to readiness. You should not often interfere, the scrambled eggs should not be smooth porridge, but with small lumps.

Add eggs to vegetables
5

Serve hot scrambled eggs, immediately after cooking, when serving, sprinkle finely chopped greens with a scrambled eggs. You can serve crambled eggs with toasted bread, so breakfast will be more hearty.

Recipes that offers bulgarian food