Pamidorov Dzvadzegh (Armenian Tomato and Egg Scramble)

Ingredients

• 2 tablespoons butter
• 3 ripe tomatoes, peeled and chopped
• 4 eggs
• Salt and pepper to taste
• Fresh bread, for serving

Before you cook

• Peel the tomatoes by dipping them briefly in boiling water, then chop them.
• Crack the eggs into a bowl and whisk lightly.

Steps

1. Melt the butter in a skillet over medium-low heat.
2. Add the chopped tomatoes to the skillet.
3. Cook the tomatoes for 8 minutes, stirring occasionally, until they soften and release their juices.
4. Season the tomatoes with salt and pepper.
5. Pour the whisked eggs over the softened tomatoes.
6. Gently fold the eggs into the tomatoes with a spatula.
7. Cook for 2 minutes, folding slowly, until the eggs are just set but still soft.
8. Remove from the heat immediately to avoid overcooking.
9. Serve hot with fresh bread.