Colombian Eggs with Tomatoes & Pepperseasy prep time 5 mins | cook time 15 mins | SERVINGS 6
8 large eggs
pinch salt plus more to taste
1 tbsp La Fe Vegetable Oil
4 scallions whites and light green portions, thinly sliced & 2 medium bell peppers (any color) seeded and diced or La Fe Frozen Peppers & Onion
1 can diced tomatoes/ 1 cup fresh tomatoes
2 cloves garlic
Thoroughly whisk the eggs with a little salt. You want to whisk them quite well, as more air in the eggs makes for a fluffier, lighter end result.
Heat the La Fe vegetable oil over medium heat in a frying pan (non-stick or well-seasoned cast-iron works well). Add the La Fe frozen onions and bell peppers and saute for 2-3 minutes. Add the tomatoes and garlic and saute for an additional 2 minutes, taking care to stir gently to avoid crushing the tomatoes.
Reduce the heat to medium/low. Season the vegetables in the pan with a pinch of salt (and pepper, if you like, though I leave it out). Pour the eggs over the vegetables and stir constantly, but gently. Once the eggs have just set (about 2 minutes), remove everything from the pan and serve immediately – preferably with black beans, cheese, arepas, and hot chocolate!