Ingredients: 2oz butter
1 onion, sliced
1 or 2 chillis, de-seeded and finely chopped
2 tomatoes, chopped
8 eggs beaten with salt to taste
Directions: 1. Fry the onions and chilli in the butter over a moderate heat for 3 minutes until soft but not coloured.
2. Add the tomato and continue cooking for a few minutes until most of the juices have evaporateed.
3. Add the eggs and stir continuously until scrambled to your taste.
Guy Watson.
A few years ago I spent a month travelling through Mexico with my children. I am convinced that keeping a high chilli content in our diet kept us healthy despite eating in some fairly dodgy looking establishments. Almost everyday was started with this dish, scooped up with their tortillas. I was amazed how the children´s chilli tolerance rose to the extent that on the last day, as we crossed the border back into California at Tijuana, our three year old complained that they were not hot enough. I often cook them at home for a weekend brunch though they are never quite the same without the floppy Mexican tortillas to eat them with
Date Posted: 19/08/2006 Rate :
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Potato gnocchi