In our family, breakfasts are usually simple affairs, but occasionally we indulge in a more substantial meal that includes frying, with eggs being a particular favorite. Recently, my husband made a delicious omelette stuffed with mushrooms, tomatoes, and paprika, served alongside golden-fried slices of aubergine. It was a flavorful and fulfilling meal.
Ingredients:
- 4 eggs
- 1 small onion
- A handful of cherry tomatoes
- A few mushrooms
- Half an aubergine, sliced into rounds
- Half a bell pepper
- Oil for frying
- Seasonings to taste: paprika, curry powder, Tuscan spice mix, garlic powder, dried oregano
Method:
1. Start by sautéing the chopped tomatoes, mushrooms, and bell peppers in a few tablespoons of oil until they become soft and golden. Next, stir in four eggs, mixing thoroughly. Add the seasoning ingredients and continue to stir until the eggs are fully scrambled. Set this aside.
2. Cut the eggplant into round slices and season with salt and pepper according to your preference. Fry them over high heat until they are thoroughly cooked and have a golden color.
3. For serving, place the scrambled egg mixture on a round plate and arrange the fried eggplant slices on top in a circular pattern. Serve this dish with a freshly baked baguette and a cup of hot tea for a delightful meal suitable for any time of day.
Enjoy!
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