Egg Scramble with Peppers

Name: Egg Scramble with Peppers
Total time: 30 min
Yield: 4
Ingredients: For the egg scramble; 2 cups of water - 480 ml; 1 medium tomato, sliced - 120 g; 1 medium green or red bell pepper, sliced - 120 g; 1 medium onion, sliced - 90 g; 2 tablespoons of olive oil - 30 ml; 4 sprigs of fresh cilantro; Salt and black pepper to taste; 4 eggs; For the peppers; 1/4 cup of cassava flour - 40 g

1
For the egg scramble
2
2 cups of water - 480 ml
3
1 medium tomato, sliced - 120 g
4
1 medium green or red bell pepper, sliced - 120 g
5
1 medium onion, sliced - 90 g
6
2 tablespoons of olive oil - 30 ml
7
4 sprigs of fresh cilantro
8
Salt and black pepper to taste
9
4 eggs
10
For the peppers
11
1/4 cup of cassava flour - 40 g

Ingredients

1
For the egg scramble
2
2 cups of water - 480 ml
3
1 medium tomato, sliced - 120 g
4
1 medium green or red bell pepper, sliced - 120 g
5
1 medium onion, sliced - 90 g
6
2 tablespoons of olive oil - 30 ml
7
4 sprigs of fresh cilantro
8
Salt and black pepper to taste
9
4 eggs
10
For the peppers
11
1/4 cup of cassava flour - 40 g

Directions

1
Place the water in a saucepan
2
Add the tomato, bell pepper, onion, olive oil, cilantro, salt, and black pepper
3
Bring to a boil over high heat
4
Reduce heat and simmer for 5 minutes with the lid on
5
Add the eggs
6
Cover the saucepan again
7
Simmer for 2-3 minutes or until the eggs are cooked to your liking
8
Remove the eggs, vegetables, and cilantro from the saucepan
9
Reserve in a serving dish
10
Add the cassava flour to the saucepan
11
Mix well
12
Heat over low heat, stirring constantly, until thickened
13
If too thick, add more boiling water and continue stirring
14
Serve the scrambled eggs with the peppers
15
Divide into 4 portions.