SCRAMBLED EGGS WITH TOMATOES

Yields1 Serving
 12 eggs
 3 skinned and deseeded tomatoes
 200 g grated Parmesan cheese
 A pinch of pepper and salt
 80 ml olive oil
 4 slices Maltese bread
 A sprinkling of cayenne pepper
1

Heat some oil in a frying pan and fry the bread cut into cubes till golden. Remove from the pan

2

Chop the tomatoes

3

Beat the eggs and add them to the tomatoes

4

Add the cheese, pepper and salt and carry on stirring

5

Add some more oil to the pan you used to fry the bread in; heat the oil and add the tomato and egg mixture; stir till the eggs are firm

6

When cooked pour the mixture on the fried bread

7

Sprinkle some cayenne pepper and serve hot

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