Israeli Scrambled Eggs with Tomatoes and Pepper

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 3 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the pepper and fry about 2 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 4
   Add the tomatoes, cumin, salt and black pepper and cook 3 minutes, until the tomatoes soften.

   Stove
2. 5
   Lightly beat the eggs in a bowl.

   Bowl
3. 6
   Pour the eggs into the skillet.
4. 7
   Stir slowly with a spatula, in wide strokes from the edges to the center, until the eggs are set but still moist and soft.

   StoveSilicone spatula

   💡Low heat and patience: eggs that cook slowly stay in soft, creamy curds, while over high heat they dry out and weep water.
5. 8
   Take off the heat: the eggs keep setting in the heat of the pan.
6. 9
   Sprinkle the parsley on top and serve immediately with pita.