"Pamidorov Dzvadzegh" - The Scrambled Eggs & Tomatoes Armenian Style
Ever tried the "Pamidorov Dzvadzegh" - the scrambled eggs & tomatoes Armenian style? If not, you’re missing one of the simple yet luxurious Armenian breakfasts ever!
The recipe is rather too simple: ripe, juicy and fleshy tomatoes are simmered for 5 minutes in boiling water. Take them out, remove the skin and cut up the tomatoes as chunky, or delicate as you like. Heat a deep frying pan, add butter, place chopped tomato slices there. Bring them to half-cooked, a semi-soft state over medium heat.
Break the desired number of eggs into a bowl and beat thoroughly with a whisk, add a bit of salt and pour the eggs into the pan. The tomatoes bathe the eggs in its own wonderful sauce, sort of like built-in ketchup - but fresher and better. Add salt, black pepper and some coriander or basil leaves - and the breakfast is ready! Serve hot with the soft fresh white bread.
If you wish, you can also add the Sulguni cheese, or the rings of green bell pepper to this dish. If you are a lover of spicy food, you can add a pinch of hot Adjika paste in the mix.
To learn more about Armenia's food & drink, please visit our ARMENIAN CUISINE page