Name: Colombian Scrambled Eggs Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 4 large eggs; 1 small onion, finely chopped; 1 small bell pepper (red or yellow), diced; 1 small tomato, chopped; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Avocado slices (optional, for serving); Warm arepas or crusty bread (for serving)

Instructions

In a bowl, crack the eggs and whisk them until smooth. Season with a pinch of salt and pepper, and set aside.
Heat olive oil in a skillet over medium heat. Add the chopped onions and bell pepper, sautéing until they start to soften, about 3-4 minutes.
Stir in the chopped tomato and ground cumin, cooking for an additional 2 minutes until the vegetables are tender and fragrant.
Pour the whisked eggs into the skillet with the vegetables. Let the eggs sit for a few seconds, then gently stir them with a spatula, allowing them to scramble slowly.
Continue to cook the eggs, stirring occasionally, until they are just set but still slightly moist, about 3-4 minutes. Be careful not to overcook them.
Taste the scrambled eggs and adjust the seasoning with more salt and pepper if needed.
Remove the skillet from the heat and sprinkle fresh chopped cilantro over the top for a burst of freshness.
Serve the Colombian Scrambled Eggs Breakfast hot with slices of ripe avocado on the side and warm arepas or crusty bread for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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