Chilean Scrambled Eggs with Tomatoes (Huevos Revueltos con Tomate)
/da874ae7-44b3-4edf-b6b2-ce94df0e7ecf.jpg&description=Chilean Scrambled Eggs with Tomatoes (Huevos Revueltos con Tomate) Recipe){kind=link}
/da874ae7-44b3-4edf-b6b2-ce94df0e7ecf.jpg)
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chilean Scrambled Eggs with Tomatoes (Huevos Revueltos con Tomate) calories by ingredient
Introduction
Great breakfast dish, usually eaten with Pan Amasado, a typical Chilean bread(The nutritional information does not include any bread) Great breakfast dish, usually eaten with Pan Amasado, a typical Chilean bread
(The nutritional information does not include any bread)
Number of Servings: 4
Ingredients
-
1 tbsp Extra Virgin Olive Oil (or coconut oil)
1 clove Garlic, crushed
3 large Tomatoes, chopped
6 large Egg
5 sprigs Parsley
Freshly ground salt and pepper
Tips
You can also add mushrooms or sausages, etc to make this heartier!
Directions
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)
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)