Vegetable Stew with Scrambled Eggs
Eggs Vegetables Vegetable Dishes Breakfast
A breakfast inspired by a traditional Israeli dish Shakshuka - the only difference is that I scrambled the eggs, while in Shakshuka the eggs are placed whole over the vegetable stew which isn't reduced too much, then covered and left until cooked.
Ingredients
1 large onion
2 medium bell peppers
3 large ripe tomatoes
4 eggs
salt, pepper, a little chili
olive oil
How to prepare vegetable stew with scrambled eggs
- Chop the onion and slice the peppers into thin strips. Sauté with a little oil and cook over low heat until softened.
- Meanwhile, score the tomatoes at one end, blanch for 30 seconds, and peel off the skin. Dice them. Add the tomatoes to the pan over the onions and peppers, season with salt, pepper, and a little chili (you can also add other herbs: oregano, thyme, basil) and sauté for about 2 minutes, just until the tomato juice reduces slightly, stirring occasionally.
- Beat the eggs with a little salt and pour into the pan all around. Stir quickly until they set and become scrambled.
- Serve with toast.
Sautéing onion and peppers
Adding the tomatoes
Pouring beaten eggs and stirring
Vegetable Stew with Scrambled Eggs
