Ingredients
800 g of fresh tomatoes
150 g vermicelli
3 eggs
100 g butter
60 ml sunflower oil
100 g onion
parsley
salt
Method
Clean, finely chopped onion stew in the oil. Add noodles and some hot water. As a boil noodles for 10 minutes, add the diced tomatoes. Boiling was continued for 10 minutes. Eggs intersect and add to the boiling mixture together with some of the chopped parsley. Dish add salt, stir and bake in the oven, remove, sprinkle with the remaining parsley and serve.
Containers:
Difficulty
Easy
Tested
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