Summer vegetables with scrambled eggs

Name: summer vegetables with scrambled eggs
Total time: 40 min
Yield: 4
Ingredients: 3 green parikas; 8 tomato; 3 tablespoon olive oil; 4 serrano raw ham; 1 large onion; 2 toes garlic; 1 tablespoon thyme leaves; 6 egg; 3 tablespoon leaf parsley; 25 gram butter

Ingredients

Directions

Cut two peppers into small cubes and the other peppers into strips.
Remove the tomatoes by crossing them on the convex side, dip them in boiling water for a short while and then pull the skin off with a pointed knife.
Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
Heat the olive oil in a frying pan and fry the slices of ham alternately.
Put them on a plate.
Scoop the onion, garlic, thyme, paprika and tomatoes through the shortening and add some salt and freshly ground pepper.
Bake everything for 20 minutes on a low heat until it becomes a nice thick mixture.
In a bowl, beat the eggs with some salt and pepper and stir in the parsley.
Heat the butter in a large pan and pour in the egg mixture.
Let the egg solidify while stirring until it becomes firm, but still shines.
Then stir in half of the vegetables and warm for a little while.
Scoop the scrambled eggs on plates and scoop out the rest of the vegetables.
Garnish with the slices of ham.
Delicious with roasted slices of bread rubbed with garlic.