For the batter
3 tablespoons of olive oil
1 medium onion (100 g) finely chopped
1/2 cup of red bell pepper, finely chopped (70 g)
1 cup of tomato, seeded and finely chopped (180 g)
1 tablespoon of paprika
1/2 cup of green scallion, finely chopped (40 g)
1 whole egg without shell (300 g)
2 tablespoons of lemon juice
Oil for greasing
6 cooked eggs
2 tablespoons of mayonnaise
Finely chopped green scallion (for garnish)
For the batter
3 tablespoons of olive oil
1 medium onion (100 g) finely chopped
1/2 cup of red bell pepper, finely chopped (70 g)
1 cup of tomato, seeded and finely chopped (180 g)
1 tablespoon of paprika
1/2 cup of green scallion, finely chopped (40 g)
1 whole egg without shell (300 g)
2 tablespoons of lemon juice
Oil for greasing
6 cooked eggs
2 tablespoons of mayonnaise
Finely chopped green scallion (for garnish)
Prepare the batter: In a medium pan, combine olive oil and onion and sauté over high heat, stirring occasionally, until the onion is softened (approximately 4 minutes)
Add bell pepper and tomato, cover, and cook over low heat, stirring occasionally, until the vegetables are tender (about 5 minutes)
Add paprika and scallion, stir, cover, and cook over high heat until homogeneous (approximately 3 minutes)
Process the whole egg in a blender
Add the vegetable mixture to the pan with the cooked eggs, mix well, and cook over low heat, stirring constantly, until a smooth batter forms (about 2 minutes)
Add lemon juice and mix. Reserve
Grease a cake mold with oil
Place half of the reserved batter in the cake mold and level the surface
Peel 3 eggs and cut into slices
Arrange them in circles on top of the batter in the cake mold
Cover with the remaining batter, press well, and unmold onto a plate
Spread mayonnaise on top of the cake
Grind the remaining eggs in a blender and distribute over the top of the cake, pressing gently
Garnish with finely chopped green scallion and serve immediately
351 calories per slice
