Fry eggs with vegetables, namely with tomatoes and onions - it would seem, what is easier?
Maybe this is so, but it’s worth turning on fantasy or delving into old recipes ... and now the extremely simple dish appears in a completely different light.
The homeland of the dish is considered to be Transcaucasia and Central Asia, in the selection there are a couple of recipes stylized for national cuisine.
Fried eggs with tomatoes and onions - general principles of preparation
• All recipes for scrambled eggs on tomatoes with onions suggest the use of chicken eggs, since this product is the most widely distributed. But this does not mean that dishes can be prepared only from them. Fans of quail eggs can cook any scrambled eggs and from them, correctly calculating the required amount. Before use, the eggs must be washed, as there are a large number of microbes on the shell.
• Onions and tomatoes are pre-fried in a pan in hot oil or fat, melted from lard. Do it slowly, so that the pieces of vegetables are well softened. Sprinkle the finished dish with green onions.
• Fried vegetables are used as a pillow for eggs, cooking with fried eggs. But there are recipes in which fried vegetables are mixed with already spattered eggs.
• You can add sausages, fresh herbs, cheese and even bread to scrambled eggs with tomatoes and onions.
• Fried eggs with tomatoes and onions are not only fried in a pan, often such a dish is baked in the oven.
Fried eggs with tomatoes and onions in fat - "Fried eggs on a vegetable pillow"
Ingredients:
• ripe meaty tomato;
• a small onion;
• a small piece of fresh bacon;
• three large eggs.
Cooking method:
1. Cut unsalted fat into thin, medium-sized cubes.
2. Cut the peeled onion bulb in half lengthwise and chop finely.
3. Rinse the tomato, wipe dry and cut in half, then cut each half in half and then thin strips across.
4. Put pieces of bacon in a dry frying pan, and put on low heat. Without covering, drain the fat. If you want to leave slices of fat in the fried eggs, do not fry them until dry.
5. When the lard is melted, dip the onion in the pan and spasser it over medium heat.
6. Add the tomatoes to the golden onion and fry together for literally two minutes. To fry the tomatoes, do not forget to mix them.
7. Flatten the vegetable pad with a spatula and pour eggs on its surface. Try to do this very carefully so that the yolks do not spread.
8. Without covering, bring the fried eggs to the desired readiness. Then add salt and serve.
Spicy scrambled eggs with tomatoes and onions
Ingredients:
• 1.5 tablespoons of coriander seeds;
• a spoonful of zira seeds;
• ground paprika - 1.5 tsp;
• three small cloves of garlic;
• half a chili peppercorn;
• two tablespoons of olive, or other very pure oil;
• a small onion;
• four eggs;
• two tablespoons of thick tomato.
Cooking method:
1. Transfer the seeds of zira and coriander into a tight bag, add 0.5 tablespoons of salt and crush well with a rolling pin. Mix with chopped garlic, grind to a pasty state and set aside.
2. On a small fire in a pan, heat a tablespoon of oil. Dip the pulp of hot pepper chopped into thin strips and finely chopped onion into it. Stir fry until vegetables are dark.
3. Add spices, tomato, mashed with garlic to the onion, and continue to fry for about a minute.
4. Then pour 180 ml of boiled water into the pan and dip the tomatoes, sliced in rings, into the pan, without skin. Stir gently and simmer until they soften.
5. If the liquid boils, and the rings of tomatoes are not softened enough, add a little more water, but not more than a quarter cup.
6. Make four indentations with a spoon in the vegetable mass and pour one egg into each.
7. Cover and warm the scrambled eggs for about five minutes.
French fried eggs and onions
Ingredients:
• two pieces of a white loaf;
• a small onion;
• three tablespoons of lean, high-quality oil;
• 100 gr. "Dutch" cheese;
• two eggs;
• a small fleshy tomato.
Cooking method:
1. Chop the onion finely, dip the tomato in boiling water for a minute, then in cold water, remove the peel. Grind the pulp into medium-sized cubes.
2. Cut the slices of the loaf into small cubes.
3. In the oil preheated in a pan, dip the onion slices, fry them over medium heat until they become transparent.
4. Add chopped tomato and continue cooking for about three minutes, until the juice released from the tomato evaporates.
5. Then put the bread cubes in the vegetables and fry them with onions and tomatoes for two minutes.
6. Stir the eggs with salt and pour the contents of the pan with the egg mixture.
7. After 6-8 minutes, pour the scrambled eggs with grated cheese and bring to readiness within two minutes.
Fried eggs with tomatoes and onions in a loaf in a pan
Ingredients per Serving:
• a slice of loaf;
• two tablespoons of natural butter;
• half of the middle onion;
• medium-sized tomato;
• one egg;
• feathers of green onions.
Cooking method:
1. Wash the tomato with water and cut it into thin rings, lightly fry them on both sides. Do it quickly so that the rings do not have time to fall apart.
2. Chop the onions with the quarters of the rings, put into a pan in which the tomato was fried and brown until light golden color.
3. Fried eggs are cooked in a loaf, so its slice should be no thinner than 2 cm.
4. Carefully cut the crumb with a knife, leaving a centimeter-thick crust on all sides. Do not clean the selected piece.
5. In a pan, with a minimum of heating, melt the butter, fry the crumb on both sides in it and put on a plate, and put a piece of the loaf in the pan without a middle.
6. As soon as the bottom of the loaf is browned, turn the slice over and put a few fried tomato rings in the hole, and fried onions on them.
7. Break the egg from above and, as soon as the protein sets, salt and cover everything with small cheese chips.
8. Wait a minute and garnish the top of the scrambled eggs with chopped green onions. Serve with fried crumb.
Oven-style fried eggs with tomatoes and onions in Italian oven
Ingredients:
• 100 gr. boiled ham;
• eight eggs;
• one onion;
• garlic;
• two tablespoons of milk;
• fresh spinach - 250 gr.;
• two medium tomatoes;
• 50 gr. Parmesan
• two tablespoons of vegetable oil;
• salted fresh feta cheese - 100 gr.
Cooking method:
1. Cut the ham into small slices. Remove the peel from the tomatoes and cut the pulp into small cubes. Chop the onion finely, and rub the garlic with a fine grater. Cut the spinach into small strips.
2. Pour a little oil into the pan and dip the onions in it. The pan must be selected that can be put in the oven, without a handle or with a metal handle. When the onion slices are browned, add chopped garlic.
3. After three minutes, put slices of ham and tomatoes in a pan, simmer until the tomato slices are soft.
4. Pour the eggs into a deep bowl, add milk to them, slightly salt, pepper and beat well with a whisk. Rub hard cheese into the egg mass and mix thoroughly.
5. When the ham is lightly browned, fill with egg mass and mix thoroughly so that the eggs spread evenly over the fry.
6. As soon as the bottom begins to grab, immediately remove the pan from the fire, evenly spread small pieces of feta cheese on the scrambled eggs and place in the oven.
7. Bring the fried eggs to readiness at 180 degrees.
Fried eggs in tomatoes with green onions - "Oasis"
Ingredients:
• three small tomatoes;
• feathers of a young onion;
• olive oil;
• three chicken eggs.
Cooking method:
1. Wash the tomatoes well and cut off the top.
2. Carefully select the whole middle with a spoon, sprinkle the tomatoes with salt from the inside and turn them on a plate so that all the juice escapes.
3. Lubricate the pan with olive oil and place the dried tomatoes in it.
4. Then pour one egg into each tomato. Try to break the shell so that the yolks remain intact, do not spread.
5. Place the pan in a hot oven and bake. You need to get it when the protein is already covered with a whitish coating, and the yolk will still remain liquid.
6. When serving, sprinkle the scrambled eggs on top with chopped green onions.
Fried eggs with tomatoes and onions - "Nomad"
Ingredients:
• large eggs - 6-8 pcs.;
• 3 large tomatoes;
• feta cheese, or other pickled cheese - 200 gr.;
• 2 large salad bulbs;
• vegetable oil - a spoon;
• young onions;
• hot pepper - one large pod of medium sharpness;
• lard with meat layer - 200 gr.
Cooking method:
1. In a pot with a flat bottom or a wide thick frying pan, pour a couple of tablespoons of water and put on heat. As soon as the bubbles go, spread the slices of the brisket and on the smallest fire, with the lid covered, drain the fat.
2. Temporarily remove the greaves, and place large pieces of tomatoes in their place. The first tab will go 2/3 of the vegetables. Fry for a long time, with moderate heating, until the juice has evaporated completely, and the flesh begins to adhere to the surface of the dishes.
3. Meanwhile, fry the chopped onions in a separate pan until brown.
4. Add the remaining tomatoes, chopped smaller, into the main pan, fried onions and butter on top. Stir and add salt. Keep the temperature medium, or slightly lower.
5. As soon as the second portion of tomatoes noticeably “floats”, stir in the fried greaves, crumbled by hand, in arbitrary pieces, feta cheese. On top of the vegetable mass, put the whole sharp pepper pod. Cover, slightly reduce heat. Soak for about five minutes.
6. Stir the contents of the pan, select the peppercorn up, in the middle. With a spoon or spatula, slightly open the roasting to expose the bottom of the dishes. If in a few seconds a little fat is collected in the recesses, immediately pour in each egg. If there is not enough fat, you can put a little oily sour cream or butter.
7. The egg is brought without covering, sprinkled with chopped onion, salt and pepper with coarse black pepper over the entire surface. A sharp pod is served separately, cut into strips.
Fried eggs with tomatoes and onions - cooking tips and tricks
• For fried eggs, take only fresh eggs. Fresh, when lowered into a solution (per 1 liter of water, 100 g. Of salt) lie at the bottom, and spoiled eggs always float.
• Waterfowl eggs are not recommended. The bacteria located on their shells cannot be washed off under water. Such eggs can only be used for baking, adding them to the dough. You can’t take cracked eggs.
• To determine if there are cracks in the shell, gently hit one egg with another. If the sound is deaf, the egg is cracked, a clean sound indicates a whole shell.
• To prevent the egg yolks from spreading, break the eggs not with the edge of the pan, but with a knife and, best of all, not immediately into the pan, but, first, into a cup. Then gently pour them into the pan.
• It is undesirable to fry with fried eggs under the lid, otherwise the yolk will become covered with a coating of white film.
