Scrambled Eggs With Tomato - cooking recipe

Ingredients

2 pounds tomatoes, chopped
2 tablespoons butter
3 small onions, finely sliced
salt to taste
6 eggs
4 tablespoons milk
2 tablespoons chopped fresh parsley

Preparation

Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes.
Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes.
Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.