Potato stew with vegetables and scrambled eggs with tomatoes

Wash potatoes, peel.

Peel the carrots, cut into large, potato-sized slices.

Sweet pepper cut into large circles or strips.

Peel the onion, but do not cut off the crown completely. Pinch off or carefully cut off the tail so that the onion does not fall apart when stewing.

Peel the asparagus beans from the stalks and veins at the ends, if necessary, cut in half or into three parts (cut between grains so that the grains do not fall out during stewing).

Put potatoes, carrots, onions, bay leaves and peppercorns in a pot or pot heated with oil and mix.

Reduce heat, cover and simmer over low heat for 10 minutes. Gently toss or turn the vegetables from time to time so they brown evenly on all sides.

In the middle of cooking, add asparagus beans and sweet peppers, mix.

Simmer covered for another 10 minutes. Gently stir the vegetables from time to time.

Peel the onion, crumble into half rings and simmer in a heated frying pan with oil.

Wash the tomatoes, cut into small cubes and add to the onion, lightly frying.

Beat the eggs with a fork, pour over the tomatoes, stir lightly, making figure-eights with a fork in a pan.

Reduce fire to minimum.

Peel the garlic cloves, open with the blade of a wide knife and finely chop.

Pepper the eggs, salt, sprinkle with chopped garlic.

Finely chop the greens and sprinkle over the scrambled eggs.

Grate cheese and sprinkle on top.