Jajecznica z Pomidorami

Ingredients · 1 serving

• 3Egg
• 250 gBeefsteak tomato, diced and drained
• 15 gClarified butter
• 5 gChive, chopped (to serve)
• 1 pinchSalt

Equipment

stovetop, knife, cutting board, mixing bowl, fork, sieve, frying pan, spatula, serving plate

Instructions

1. 1
   Mise En Place

   Gather eggs, tomato, butter, chives, and salt; set out a knife, board, bowl, fork, sieve, frying pan, and spatula. · 2 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Drain Tomato

   Dice the tomato into chunky pieces, then drain off loose juice and seeds in a sieve so the eggs stay creamy, not watery. · 2 min

   What to look for: Tomato pieces look fleshy, with most loose juice left behind.

3. 3
   Soften Tomato

   Melt clarified butter in the frying pan over medium heat, add tomato pieces, and cook 1-2 minutes until just softened. · 2 min

   What to look for: Tomato pieces soften slightly but still hold their shape.

4. 4
   Whisk Eggs

   Whisk eggs with salt in the bowl until the yolks and whites are just blended, then pour them evenly over the warm tomatoes. · 1 min

   What to look for: Eggs are streak-free but not foamy.

5. 5
   Scramble Gently

   Stir gently over medium-low heat, sweeping the pan slowly, until soft glossy curds form and the eggs remain creamy. · 3 min

   What to look for: Curds are soft, glossy, and barely set around the tomato.

6. 6
   Serve With Chives

   Scatter chopped chives over the jajecznica and serve immediately while the curds are soft and the tomato is still bright. · 1 min

   What to look for: Chives sit fresh and green on top of the creamy eggs.