Empty My Fridge
Scrambled Eggs with Beans | The Most UNDERRATED Dish EVER
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Garlic3 cloves
- Bell pepper1
- White bean1 can
- Paprika · smoked½ tsp
- Cumin · ground¼ tsp
- Egg6
- Parsley · chopped2 tbsp
- Manchego cheese · grated2 tbsp
- Salt
- Black pepper
Instructions
- Crack the eggs into a bowl, add the chopped parsley, season with sea salt and black pepper and whisk. Add the water and whisk once more.
- Drain and rinse the white beans. Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper.
- Heat a nonstick frying pan over medium heat and add the olive oil.
- After a couple of minutes, add the chopped vegetables and stir constantly. When they are lightly sautéed, about 4 minutes, add the drained beans, smoked paprika and cumin, season with sea salt and black pepper and mix quickly.
- Pour in the whisked eggs and let them sit for 30 to 60 seconds without stirring. Then stir continuously for 1 to 2 minutes, until the eggs are just cooked through, and remove from the heat.
- Transfer to serving dishes and top with the grated Manchego.
Summarized from Spain on a Fork's video. Watch it for the details.
More recipes with
GarlicOnionEggCheeseBell pepperManchego cheeseWhite bean
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