Monday, August 13, 2012

Mexican Scrambled Eggs


small handful cilantro leaves
tablespoons vegetable oil
small red onion, finely chopped
1/2  red bell pepper, seeded and finely chopped
garlic clove, finely chopped
tomatoes, finely chopped
extra-large eggs, beaten
scallions, finely chopped 1/2  green Chile, seeded and finely chopped
Salt and freshly ground black pepper


In a skillet over medium heat, heat the oil and then add the red pepper, green chile, onion and garlic. Cook for about 6-8 minutes or until the onions turn golden. Stir them occasionally while cooking. Add the tomatoes and cook 3-4 minutes until the tomatoes being to soften.
Tip the eggs into the mixture and season with salt and pepper to taste. Mix together well and allow the eggs to begin to set around the edges. Mix everything again until the eggs are set.
Add the scallions and cilantro to the eggs, mixing one more time. Serve immediately. 


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