What I most like about this recipe is the mix between the creamy eggs with the sweetness of the tomatoes, the rawness of the onion and the tanginess of the Coriander make an explosion of flavours that do perk up the tastes buds.
Total Time
15min
0.0
0 Ratings
Author: Mi Terruño Food
Servings:
1
Ingredients
•
3
Tbsp
Vegetable Oil
•
1/2
cup
Onions
, chopped
•
1/2
cup
Plum Tomatoes
, chopped
•
3
Free Range Egg
•
to taste
Salt
•
to taste
Ground Black Pepper
•
3
Tbsp
Fresh Cilantro
, chopped
Cooking Instructions
1.
In a pan add Vegetable Oil (3 Tbsp).
2.
Then add the Onions (1/2 cup) and Plum Tomatoes (1/2 cup) and leave to cook for 5 minutes until the veggies are soft.
3.
At this point add the Free Range Egg (3) and scrambled gently. Season with Salt (to taste) and Ground Black Pepper (to taste).
4.
Halfway through the cooking, add the Fresh Cilantro (3 Tbsp) and continue to scramble.
5.
Leave the eggs to cook for around 5 minutes until the eggs are completely cooked. Serve and enjoy!
Nutrition Per Serving
CALORIES
622
FAT
57.3 g
PROTEIN
19.4 g
CARBS
10.1 g
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