John Myers
Ingredients for 2 servings:
- 4 eggs
- 1 small onion(s)
- 1 clove(s) garlic
- 200 g tomatoes
- ¼ red bell pepper(s)
- 20 g chives
- 80 ml milk, approx.
- 20 g butter
- salt and pepper
- some paprika powder
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
fruity
Deseed the tomatoes with a spoon and dice the flesh. Dice the peppers and onions, and finely chop the garlic. Heat the butter in a pan (not too hot!) and fry the onions until golden. Add the peppers and garlic. Meanwhile, in a mixing bowl, whisk the eggs with the milk (approx. 80 ml), salt, pepper, and chopped chives with a fork. Add the tomatoes to the pan. Add a little more butter, if desired. Pour the egg mixture into the pan and, as soon as the egg sets on the bottom of the pan, scrape it off the bottom of the pan with a spatula to allow more egg mixture to set. Add paprika and season to taste. Finish cooking the scrambled eggs, but don’t let them get too dry. It also tastes great on toast with butter or with baked potatoes and herb quark.
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