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Mexican scrambled eggs

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Ingredients for 4 servings:

  • 8 eggs
  • 2 bell peppers, red
  • herbs, fresh
  • 3 chili peppers
  • 1 onion(s)
  • 2 cloves garlic
  • salt and pepper
  • 4 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

one of my favorite scrambled egg variations with a slightly spicy accent

Cut the top off the bell pepper, deseed the pod, and cut into 4cm thick rings. Cut the chili peppers into small rings. Peel and dice the onion and garlic. Crack the eggs into small pieces and mix with a pinch of salt and pepper. Add the diced onion and garlic to the pan with the chili rings and sauté briefly. Then add them to the beaten egg. Add the bell pepper rings to the pan with 2 tablespoons of oil and sauté briefly. Turn once, being careful not to break the ring. After about 2 minutes, fill with the egg mixture and let it set until the egg mixture is well cooked. Serve sprinkled with herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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