Scrambled Eggs with Tomatoes

After my recent visit in Poland I brought to Paris some guinea fowl eggs from my grandfather’s farm. They are much smaller than a chick egg and their shell is much tougher. Their egg yellows are very intense!

I made with them one of my favorite scramble eggs: with tomatoes!

Follow us on Facebook & Instagram

For 1 portion you will need:
♥  1 tomato
♥  3 guinea fowl eggs (or 1-2 chick egg)
♥  pinch salt and pepper
♥  1 teaspoon butter

1. Remove the tomato skin and slice it. Fry it with a little bit of butter (for around 5min until they are soft).

MF2_8180

2. Add the eggs and stir everything until all egg white turns white. :)

MF2_8182

MF2_8184

MF2_8185

3. You can serve it with some grated cheese. :) Enjoy!

MF2_8188

This entry was posted in Breakfast, Cheese, Eggs, Europe, Poland, Salty Breakfast, Vegetables. Bookmark the permalink.

2 Responses to Scrambled Eggs with Tomatoes

  1. Paula says:

    I love this scrambled eggs!! I really like guinea eggs, but here are not easy to get. Some years, my father is able to get son goose eggs, we love them also, sooo big!!
    I’ll try the recipe (maybe tonight), I like the idea of adding no skin tomateo to these.
    By the way, had to be hard to transport eggs from Poland to France. What fear of breaking them!!

    • M. says:

      Hehehe :) indeed it’s sounds crazy to transport eggs like I do :P the big advantage is that the guinea eggs have an amazingly tough shell- they are much more resistant!

Here you can leave a comment!

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 
5 stars based on 3 reviews