This recipe came from his former lecturer Javier Salas, CEO of web agency "anders und sehr". It fits our love of spice and her need for American-type breakfasts with scrambled eggs. If you are not a big fan of spice, we recommend trying this recipe anyways...just leave out or reduce the chili. [Even if some might call you a sissy then :o)]
For two servings:
1 green onion, chopped in rings
2 EL (Tbs) olive oil
50 ml milk
1 habanero chili (if you don't like spice then stay away but we don't think the recipe would be quite the same without it)
200 grams of cherry tomatoes
200 grams of any type of strong and spicy grated cheese
salt and pepper
Baguette (we used rolls, any bread you like works)
Before you start. Cut the green onion into small rings, cut the tomatoes (about 5mm slices), mix the eggs, milk, a dash of salt and pepper together, and cut the chili into thin strips.
|Habanero cut in half|
Preheat the oven to 200 C (almost 400 F). At the same time, heat the olive oil in a pan on the stove. Add the onions and let cook until they get a glassy look. Add the habanero strips and cook for another minute.
Add the egg and milk mixture to the pan. Stir and let cook until it begins to stay together. It does not have to be fully cooked because it will go into the oven. It should stay together but having a bit of a wet look is okay.
Remove the pan from the heat and cover with the tomato pieces and cheese over the tomatoes. We do not have a pan that works on the stove and in the oven so we had to transfer the eggs to an over-safe dish. The eggs should not be spread too thin.
Cook for about ten minutes or until the cheese is nice and melted and beginning to brown.
Serve with parsley and bread.
|Extra hot sauce to add to the spiciness :)|