Chilean Scrambled Eggs with Tomatoes (Huevos Revueltos con Tomate)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil (or coconut oil)1 clove Garlic, crushed3 large Tomatoes, chopped6 large Egg5 sprigs Parsley Freshly ground salt and pepper
1. Heat oil on medium heat in a frying pan, add the garlic and cook for one minute
2. Add the tomatoes and cook for 10 minutes
3. Add the eggs and stir to mix in the eggs
4. Cook until the eggs are nearly done, remove the frying pan from the stove
5. The eggs will continue cooking with the heat from the frying pan.
6. Top with fresh parsley
Serve with pan amasado (kneaded bread rolls)
Serving Size: Serves 4
2. Add the tomatoes and cook for 10 minutes
3. Add the eggs and stir to mix in the eggs
4. Cook until the eggs are nearly done, remove the frying pan from the stove
5. The eggs will continue cooking with the heat from the frying pan.
6. Top with fresh parsley
Serve with pan amasado (kneaded bread rolls)
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 11.2 g
- Cholesterol: 279.0 mg
- Sodium: 158.4 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.6 g
- Protein: 10.7 g
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