Thursday, September 17, 2015


Ingredients for 3 servings

¼ tsp black pepper
¼ diced red onion
¼ tsp ground cumin
¼ tsp red-pepper flakes
¼ tsp salt
¼ tsp turmeric
½ cup green bell pepper, diced
1 garlic clove, crushed
1 medium tomato, ¼-inch dice
1 tbsp minced fresh parsley
1 tbsp olive oil
3 eggs


In big, heavy skillet, over medium-low heat, start sautéing the onion, tomato, and pepper in the olive oil. Crush the garlic and throw it in, and stir in spices, too. Keep cooking, stirring often, until vegetables have softened and exuded juice into the mix—you want a coarse sauce.

While veggies are cooking, crack eggs into a dish and whisk them.

When you’ve got a nice sauce going in the skillet, pour in eggs and scramble until they’re softly set. It should be creamy.

Scoop onto a plate, sprinkle with the parsley.

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