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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Armenian-inspired scrambled eggs recipe transforms everyday ingredients into a vibrant meal. Sweet onions, juicy tomatoes, and crisp peppers are gently sautéed before being folded into soft, fluffy eggs. The dish is quick to prepare, packed with fresh flavor, and perfect for busy mornings or a light lunch. Cooked over medium-low heat, the eggs turn out soft and creamy, while ripe tomatoes add a burst of freshness. Serve with warm lavash or crusty bread for...
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Heat the oil or butter in a frying pan over medium heat.
Add the chopped onion and cook until soft and lightly golden.
Stir in the chopped bell pepper and cook for 2–3 minutes.
Add the diced tomatoes and cook until they soften and release their juices.
Beat the eggs with a pinch of salt and black pepper.
Pour the eggs into the pan and gently stir until they are softly scrambled and fully cooked.
Garnish with fresh parsley or chives if desired.
Serve immediately with fresh bread, lavash, or toasted bread.
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Cook the eggs over medium-low heat and stir gently for soft, creamy scrambled eggs.
Fresh, ripe tomatoes give the dish its best flavor.
Can I use red bell peppers instead of green?
Yes, red bell peppers can be used for a slightly sweeter flavor.
How can I make the dish spicier?
Add a pinch of chili flakes or diced chili peppers while cooking the onions.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can prep the vegetables ahead and cook the eggs just before serving.
What type of bread pairs best with this dish?
Warm lavash, crusty bread, or toasted bread are great options.
Can I use butter instead of cooking oil?
Yes, butter adds a rich flavor to the dish.
