Basque tomato scrambled eggs with crispy ham

Name: Basque tomato scrambled eggs with crispy ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Tomatoes; 1 (approx. 200 g) green pepper; 1 Onion; 1 Garlic clove; 6 discs Country ham (approx. 15 g each); 3 TABLESPOONS Oil; 1 TABLESPOON Sugar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 8 Eggs (size M)

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Tomatoes
1 (approx. 200 g) green pepper
1 Onion
1 Garlic clove
6 discs Country ham (approx. 15 g each)
3 TABLESPOONS Oil
1 TABLESPOON Sugar
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
8 Eggs (size M)

Directions

1
Score the skin of the tomatoes crosswise and pour boiling water over it, let it stand for about 30 seconds and rinse in cold water. Peel tomato skin, remove seeds from tomatoes. Cut the flesh into cubes. Halve, clean, wash and cut the peppers into 2 cm wide pieces. Peel and dice onion and garlic. Cut 2 slices of ham into fine cubes
2
Heat 2 tablespoons of oil in a frying pan. Sauté the garlic and onion in it. Add paprika and diced ham, fry for about 2 minutes. Add the tomatoes. Sprinkle with sugar, season with paprika powder and salt. Stir-fry for another 5 minutes. Let it cool down a little bit
3
Beat the eggs. Season with salt and pepper. Stir in the tomato mixture. Put everything into a large pan and cook while stirring until the scrambled eggs are stiff
4
Grease a 2nd pan with 1 teaspoon of oil. Fry the remaining slices of ham for 1-2 minutes until crispy. Cut into pieces. Serve the scrambled eggs warm with the ham