Eggs Scrambled with Tomato and Basil Recipe
Ingredients
| Eggs - 8 to 10 , beaten | ||
| Tomatoes | 4 , peeled | |
| Fresh basil leaves and flowers - 1 handful , chopped | ||
| Salt | 1 To taste | |
| Garlic cloves - 3 or 4 , flattened with the side of a knife blade | ||
| Bouquet garni of bay leaf, thyme and a celery rib - 1 , OR Crumbled mixed herbs - 1 pinch | ||
| Sugar | 1/2 Teaspoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
Directions
MAKING
1.Heat olive oil, and cook tomatoes in it by adding salt, garlic, bouquet garni or mixed herbs and sugar on low flame.
2.Stir the mixture frequently till the time tomatoes soak the oil and the liquid evaporates.
3.Remove the garlic and bouquet garni.
4.Put butter in beaten eggs and add a sprinkling of salt and pepper.
5.Pour the eggs in tomatoes and cook by stirring on low flame.
6.Once the eggs starts thickening, put chopped basil and turn the flame off immediately.
7.Stir the eggs well until ready to serve.
SERVING
8.Serve warm with breads.
1.Heat olive oil, and cook tomatoes in it by adding salt, garlic, bouquet garni or mixed herbs and sugar on low flame.
2.Stir the mixture frequently till the time tomatoes soak the oil and the liquid evaporates.
3.Remove the garlic and bouquet garni.
4.Put butter in beaten eggs and add a sprinkling of salt and pepper.
5.Pour the eggs in tomatoes and cook by stirring on low flame.
6.Once the eggs starts thickening, put chopped basil and turn the flame off immediately.
7.Stir the eggs well until ready to serve.
SERVING
8.Serve warm with breads.
Chef
