Kanchalovsky-style Fried Eggs
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Kanchalovsky-style Fried Eggs
Ingredients
- Chocolate eggs - 4 pieces
- Garlic - 2 cloves
- Borodinsky Bread - 2.1 oz
- Tomatoes - 4.6 oz
- Orange Bell Peppers - 3.5 oz
- Suluguni Cheese - 1.8 oz
- Butter - 0.7 oz
- Spanish onions - 1.8 oz
- Basil - 0.2 oz
- Safflower Oil - 1 fl oz
Step by Step guide
Step 1
Roast the bell pepper in a preheated oven at 250°C (482°F) for 15 minutes; place the pepper in plastic wrap, tightly seal it, and let it sweat; remove the skin and seeds.
Step 2
Peel the garlic; cut the bread into strips about 3 cm thick and fry them in sunflower oil over medium heat for 40 seconds on each side until golden brown; while the bread is warm, rub it with the peeled garlic on both sides.
Step 3
Remove the cores from the tomatoes, dip them in boiling water for 30 seconds, drain, peel the tomatoes, cut the flesh into large pieces, and let the juice drain off — it will not be needed.
Step 4
Slice the onion into half rings, finely chop the garlic, and sauté everything in sunflower oil, then add the tomatoes and finely chopped bell pepper, and simmer over low heat until it reaches a thick sauce consistency for 3 minutes.
Step 5
Grate the cheese; lightly beat the eggs in a bowl with a whisk, without whipping, season with salt and pepper.
Step 6
Heat 2 tablespoons of sunflower oil and the butter in a deep skillet over medium heat, pour in the egg mixture; place the toasted bread in the center, top with the vegetable sauce, sprinkle with grated cheese and basil, and keep on the heat for 2–3 minutes until the omelet sets, then fold it like an envelope.
Step 7
Divide the omelet into 2 parts and serve.
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