Recipe
2 large fresh eggs
1 large red tomato (preferably Bushels)
1/2 onion sliced thinly
1 Serrano pepper finely minced
1 teaspoon freshly grated garlic
1 teaspoon chopped chives
1/4 teaspoon paprika
pinch of salt
pinch of black pepper
2 slices of bacon
Directions
Heat a skillet on the stove top. Add the two slices of bacon and allow to crisp up.
Chop the tomatoes into small cubes.
Remove the bacon from the skillet and set aside to drain on paper towels.
To the bacon grease in the skillet add the onions and peppers. Allow this to fry until the onions are translucent. Add in the garlic to sauté.
Once the garlic has sautéed for a minute add the tomatoes, salt and black pepper to season.
Stir and cover with a lid. Place the heat on medium to low to allow the tomatoes to cook slowly.
Crack your eggs into a small bowl. Season with salt, black pepper, paprika powder and 1/2 teaspoon of finely diced chives. Wisk thoroughly.
Once the juice from the tomatoes has cooked off, add in the eggs. Use your whisk and stir the egg and tomatoes mixture. The whisk will help to break up the eggs and all it to be nice and grainy.
Scramble the eggs. Once the eggs are cooked and looks grainy, turn off the heat. Add the rest of the chives and serve hot with toast and the bacon.
If you like cheese on your eggs, add a sprinkle over your hot eggs.
There yah go! One Pot Breakfast Dish!
