Egg Dish Portuguese – Egg Dish with Fine Diced Tomatoes

The dish is designed for two people, the ingredients taste around 3 euros.

When the French cuisine talks about the preparation method “à la portugaise”, tomatoes always play an important role in the dish in question. This is also true for these Portuguese-style scrambled eggs – “Oeufs brouillés portugaise”.

First of all, have ready a baking bowl with cold water and prepare two water baths.

For the chopped tomatoes, the “paradeiser concassée”, remove the skin from the tomatoes. That is, cut the bottom of the tomato crosswise and put it in boiling water for 15 seconds. Take it out with a ladle and put it in cold water on the spot.

When it has cooled down, remove the stem, peel off the skin with a kitchen knife. Later, cut the tomatoes in half, lightly mash them on a cutting board with the palm of your hand, and chop them into small cubes.

Chisel the onions, that is, dice them very finely. In a sauté pan, sauté the onions in the butter. Next, add the diced tomatoes. Add the peeled but not crushed pepper, garlic clove, salt, a little bit of sugar and the bouquet garni and cook without lid for about 10 minutes at low temperature. Stir from time to time with a wooden spatula. At the end of the cooking time, remove the garlic and the herbs tied together and keep the pot warm in a water bath, the “bain marie”.

Place the eggs in a

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