1 onion, thinly sliced
2 cloves of garlic, minced
4 tablespoons of oil or olive oil
2 tomato slices
2 teaspoons of chopped cilantro
4 green onions, finely chopped
2 cups of water
5 eggs
lemon juice to taste
1/2 cup of cassava flour
salt to taste
1 onion, thinly sliced
2 cloves of garlic, minced
4 tablespoons of oil or olive oil
2 tomato slices
2 teaspoons of chopped cilantro
4 green onions, finely chopped
2 cups of water
5 eggs
lemon juice to taste
1/2 cup of cassava flour
salt to taste
Fry the onion and garlic in oil for 5 minutes
Add the tomatoes, cilantro, and green onions
Simmer for 5 minutes, stirring occasionally
Add water and let it boil
Crack the eggs, one at a time, over the simmering mixture
The eggs should remain intact
Cook the eggs without stirring until they reach the desired doneness
Season with lemon juice and salt to taste
Remove the eggs with a slotted spoon and place them in a serving dish
Serve hot
Combine the remaining ingredients, adding the cassava flour gradually, stirring well
Continue cooking and stirring until the sauce thickens
Serve with the scrambled eggs
Serves 4-6 people.
