Scrambled eggs to tunisia
Instructions
Peel, wash and slice the onions.
Peel the garlic.
Clean the peppers, remove the seeds and inner strands, wash and cut into strips.
Do scald the tomatoes in a pot with boiling water, drain them, take away the skin, seeds, vegetation water and cut them into small pieces.
Saute the garlic and onions in a pan with the oil, but leave them to cook.
Join the strips of bell pepper and let them Brown.
Add the tomatoes, salt and freshly ground pepper and continue cooking at moderate heat for 5 minutes.
In a bowl beat the eggs with salt and pepper.
Pour the mixture in the saucepan with peppers and continue cooking for a few minutes on slow fire, remembering to stir continuously.
When the eggs are just very soft curdled and remove from heat and serve immediately.
Ingredients and dosing for 4 persons
- 4 eggs
- 200 g of onions
- 1 green pepper
- 250 g of firm ripe tomatoes
- 1 clove of garlic
- 3 tablespoons of sesame seed oil
- Salt
- Pepper