Scrambled eggs à la Mexico

Name: Scrambled eggs à la Mexico
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g frozen peas; 2 medium-sized onions; 2 Garlic cloves; 2 red chillies; 2 TABLESPOONS Oil; 600 g mixed minced meat; 2 TEASPOONS dried oregano; 1 (250 ml) bottle of barbecue sauce; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 can(s) (212 ml; separation weight: 140 g) Vegetable corn; 1 can(s) (212 ml; separation weight: 125 g) Kidney beans; 8 Eggs (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chili and oregano

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g frozen peas
2 medium-sized onions
2 Garlic cloves
2 red chillies
2 TABLESPOONS Oil
600 g mixed minced meat
2 TEASPOONS dried oregano
1 (250 ml) bottle of barbecue sauce
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 can(s) (212 ml; separation weight: 140 g) Vegetable corn
1 can(s) (212 ml; separation weight: 125 g) Kidney beans
8 Eggs (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Chili and oregano

Directions

1
Defrost peas at room temperature. Peel onions and garlic. Halve the onions and cut them into thin slices. Finely dice garlic. Clean and halve the chillies and scrape out the seeds.
2
Wash the chilli and chop finely. Heat 1 tablespoon of oil in a large pan. Fry the minced meat in it. Add onions, garlic, chilli and oregano and fry briefly. Add barbecue sauce. Fill up sauce bottle with water (250 ml) and add.
3
Season with salt and pepper, bring to the boil and simmer at low heat for 8-10 minutes. Put corn and kidney beans in a sieve, rinse and drain. Whisk eggs, season with salt, pepper and nutmeg.
4
Mix in peas, beans and corn. Heat 1 tablespoon of oil in a frying pan. Add the eggs. Fry over medium heat, pushing them together frequently, until the egg has set. Season the meat ragout once again.
5
Arrange ragout and scrambled eggs on plates. Garnish with chilli and oregano.