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Scrambled eggs with tomatoes - Uova Al Pomodoro
Ingridients
This is reminiscent of the Jewish Shakshuk, there's no pepper, but there is parmesan, and I really like it
Preparation
Cut tomatoes and fry in olive oil over low heat for 20 minutes. During this time, weight should become soft.
Salt and pepper tomato paste, add mashed garlic. Add parmesan, stir it.
Make three " funnels " for eggs.
Beat one egg in each «funnel».
Cover pan with lid and cook dish over medium heat for about 5 min. Or less, depends on, what degree of eggs readiness you need. For example, my husband likes to have liquid egg yolks — for him this dish is prepared no more than 2-3 minutes. And I love it when eggs are fried well, so cook longer.
You can eat so, and can be served on bruschetta for greater effect
Top of recipe "Scrambled eggs with tomatoes - Uova Al Pomodoro"
Olya
Dana
Dana
KraLova
Medunya
а де алюміній?
Kagor
Шакшука — страва арабської кухні.
Kagor
Dama
Це якраз показує рівень розвитку нашої культури харчування.
В італійській як і в французській кулінарії (e.t.c.) таких спецій не існує.
Вона, культура харчування не такого низького гатунку.
українські трави (сіно та солома)Uova Al Pomodoro
пеши правельно
Uova al pomodoro
Kagor
natapit
KraLova
Dama
KraLova
lakshmi
juliasha
KraLova