Scrambled eggs

Microwave: No
Freezing: No
Processing time: LONG
For 4 people

2 eggs and 3 onions
50 g of bacon (salted bacon)
streaky
2 courgettes (zucchini, hocos, zapatillos)
3 potatoes (potatoes)
4 red, canned peppers
400 g of tomato (tomato) to the natural crushed, of tin
2 tablespoons of lard (animal fat)
3 oil tablespoons
250 ml. of beef broth
Salt and ground black pepper

To decorate:
Some strips of pepper
(red pepper)
Some triangles of fried bread
A few sprigs of chervil
(cerafolio) or parsley

Finely chop the onions; cut into pieces the bacon, sliced ​​zucchini and potatoes, peeled, and strips the peppers. Melt the butter in a frying pan and sauté the bacon and onions, stirring with a wooden spoon; when the latter is transparent, add the zucchini and potatoes, go out and continue cooking. Meanwhile, heat the oil in another pan, sauté the peppers, add the tomato, go out and cook for a few minutes. Next, pour the tomato and peppers into the pan where the zucchini and potatoes are cooked, add the broth and let cook, until the liquid is reduced and the vegetables are tender. Beat the eggs in a bowl, season with salt and pepper to taste, pour over the vegetables and let them set slightly, stirring constantly with a wooden spoon. Finally, pass the scrambled eggs to a dish, garnish with the strips of pepper, the fried bread and the chervil and serve.

Chop the onion, chop the bacon (1), and sauté it in a pan, along with the zucchini and potatoes (2); add the tomato, previously sautéed with the peppers (3); and pour over the egg shake (4).