The simplest and most satisfying dish is scrambled eggs. It is prepared in the shortest possible time, it turns out to be very tasty, and the ingredients can be constantly changed and you can get different tastes of the dish. Today we'll talk about how to make scrambled eggs with tomatoes, sausage and cheese.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Scrambled eggs are an international dish. It is difficult to argue with this statement. After all, it's easier than frying eggs, there is nothing. He broke a couple of eggs in a hot frying pan and literally a couple of minutes later got an independent meal. In each country, this recipe for scrambled eggs may differ in the additional products included in this dish. Some countries add peppers and tomatoes, others add cheese and ham, and some add bacon and bread. However, the composition of the ingredients that complement scrambled eggs can be listed endlessly. Today I want to focus on the recipe for scrambled eggs with tomatoes, sausage and cheese. This is an easy-to-prepare dish, yet hearty and tasty. It will saturate you for a long time, give you energy and strength for a long time.
I note that there are two types of scrambled eggs: fried eggs and scrambled eggs. Today I prepared the first species. This is when eggs are driven into a frying pan without stirring. Then the yolk remains intact. However, if you wish, you can make a second look. To do this, stir the eggs with a fork. You can add milk or sour cream to them, and then pour the mass into the pan.
- Caloric content per 100 g - 170 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Eggs - 2 pcs.
- Tomatoes - 1 pc.
- Sausage - 100 g
- Cheese - 50 g
- Vegetable oil - for frying
- Salt - a pinch
Cooking scrambled eggs with tomatoes, sausage and cheese step by step:
1. For this recipe, I recommend taking mature but firm tomatoes. Since very soft tomatoes during high heat treatment can creep and turn into a puree, which will spoil the appearance and taste of the food. But if the tomatoes are very hard, then first remove the peel from them, then they will acquire a more delicate consistency. To do this, cut the peel of the tomatoes with a knife and scald with boiling water.
So, cut the selected tomatoes into rings about 5-7 mm thick. Cut the sausage into slices or cubes, as you like, and grate the cheese. Since scrambled eggs cook very quickly, therefore, first prepare all the products, and then proceed directly to cooking the scrambled eggs.
2. Place the pan on the stove, add vegetable oil and heat. Add the sausage and fry it over medium heat for literally 1 minute on each side. It will be covered with a ruddy crust very quickly.
3. Add the tomato rings to the sausage pan and season them lightly with salt.
4. Immediately pour the eggs into the pan over the food and season with salt. Try to keep the yolks intact.
5. At the same time sprinkle the eggs with cheese shavings. Turn on medium heat and cook over medium heat for no more than 5 minutes until eggs coagulate. As soon as the protein grabs, immediately remove the pan from the heat so that the yolk remains runny. Serve the dish to the table immediately after cooking, since it is not customary to cook the dish for future use. After cooling, the omelet loses its taste.
See also a video recipe on how to cook scrambled eggs with tomatoes and cheese.
