Scrambled eggs
Description
The dish is prepared without unnecessary complications. The scrambled eggs turn out very filling thanks to the addition of beans, juicy thanks to the tomato sauce, and very spicy due to the inclusion of crushed dried chili pepper. If you're preparing the dish for children as well, exclude the hot chili pepper from the list of ingredients. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the onion and garlic cloves, rinse and dice into small cubes. Sauté in a skillet with vegetable oil for about 2-3 minutes.
- 3
Step 3
Meanwhile, rinse the tomatoes and remove the green cores. Add the tomato paste to the pan with the onion, sauté for 1 minute, then pour in the water and stir.
- 4
Step 4
Place the tomato slices in a pan, add salt, sprinkle with sugar and ground red pepper. Gently mix everything and simmer over medium heat for about 3–5 minutes.
- 5
Step 5
Add boiled white or red beans.
- 6
Step 6
Make indentations in the sauce and crack a chicken egg into each one. Without indentations, the egg whites will spread across the surface of the sauce!
- 7
Step 7
Add the washed parsley greens and simmer everything over moderate heat until the whites are firm, but the yolks remain runny!
- 8
Step 8
Serve the Mexican scrambled eggs hot directly in the frying pan, soaking up the yolks with tortillas, bread crumbs, etc.