Friday, April 29, 2011

Scrambled Eggs al Caribe: When there's no food in the pantry, or the fridge, or...anywhere.

I know what you're thinking - "That has a disturbing resemblance to my dog's breakfast."

I made one mistake: oregano (green) + paprika (red) = brown color aka the dog food quality.

I love! oregano and paprika together, and when using it on chicken or another meat, the darker color is not something you think about as "gross" as you might with scrambled eggs.
Lesson learned - for this dish, you can leave out the oregano, or add it in the end as a garnish.

On Thursday, I was thinking about dinner and I realized there were not a lot of options. Eggs, which I mostly eat for lunch as a protein booster; left over potatoes from the night before; a questionable piece of red pepper that had been there for a week or so; an onion hidden in the back of the pantry; and finally, a 1/2 lime that was on its last leg.

Together, this Scrambled Eggs al Caribe was absolutely delicious, regardless of the color it adopted. I call it "al Caribe" specifically because of the lime juice at the end because here in the DR we use lime on and in EVERYTHING - salads, drinks, alcoholic drinks, vegetables, meat dishes, etc. etc. etc.

And also because living in the Caribbean provokes the "what the hell are we going to eat" situation more often than not.


Scrambled Eggs al Caribe

3 eggs
1 lb. (approximately) of potatoes, already boiled and cut into cubes
1/2 red pepper, diced
1/2 onion, diced
1 small tomato, sliced
cilantro, diced finely
1 tablespoon oregano
1 tablespoon paprika
1/2 lime (or just lime juice if you are not in a place where limes are rampant!)
1-2 tablespoons of olive oil
salt to taste

Heat the olive oil in a frying pan, and then add the diced onions and red pepper. Let them cook for about 3 minutes, and then add the potatoes. Now add the oregano, paprika, and a dash of salt, and move everything around so all the elements are covered with seasoning. Scramble the three eggs in a separate bowl and add them to the pan, mixing the onions, potatoes, and red pepper so it is all distributed evenly in the eggs. Do not stir immediately! Wait until the eggs begin to set, and then stir until there are no runny parts left of the eggs. Once they are cooked to your liking, squeeze your 1/2 lime evenly over your almost finished meal, and stir again.

Serve Scrambled Eggs al Caribe with diced cilantro on top and sliced tomato on the side. Serves 2 with leftovers for snacking!

a buen tiempo!

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