Quick fried egg with tomatoes

Among traditional breakfast options around the world, egg dishes come first. And this is understandable: most dishes are prepared quickly, they are nutritious and healthy. Our recipe is attractive to housewives because you can prepare fried eggs that are ideal in consistency and taste, practically without wasting time. Just select the multicooker mode. This is very valuable, because in the morning every minute counts.

1. Calories
   143,93 kcal
2. Protein
   6,26 gram
3. Fat
   11,48 gram
4. Carbohydrates
   3,18 gram
5. ~ Time
   15 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Chicken egg

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   4 pcs. = 240 g
2. Tomato

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   2 pcs. = 180 g
3. Onions

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   1 piece = 80 g
4. Vegetable oil

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   2 tbsp. l. = 34 g
5. Parsley

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   3 branches = 6 g
6. Black pepper ground

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   to taste
7. Salt

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   to taste

Steps:

1. 
   Wash the tomatoes and onions and place them on a paper towel. Wash the eggs thoroughly under running water and place them on a separate plate.
2. 
   Cut the tomatoes into half-centimeter thick slices. Season lightly. Cut the onion into half rings of the same thickness. Pour oil into the multicooker bowl. Place prepared onions and tomatoes in one layer. The bottom layer is onion, above it is a layer of tomatoes.
3. 
   Cook vegetables in the “Frying” mode. The time depends on the juiciness of the vegetables, on average it is about 10 minutes. Do not close the lid, otherwise the vegetables will be stewed rather than fried. When the vegetables are ready, pour the pre-broken eggs over them. Salt and pepper to taste. Continue to cook for another 3 minutes until the whites are curdled and the yolk is firm. A minute before the end of cooking, sprinkle the fried egg with prepared parsley.
4. 
   Serve scrambled eggs in portions, garnished with a sprig of basil or fennel, and fresh toast. You can serve fried eggs on a bed of side dishes: buckwheat, rice, vegetable puree.