2 tablespoons of oil
1 large onion, finely chopped
2 cups (chopped) of cooked beef
1 large tomato, finely chopped
1 small red bell pepper, diced
1 tablespoon of chopped cilantro
1 egg white
1 cup of coconut milk (100 ml)
Salt and black pepper to taste
6 eggs (whites and yolks separated)
Optional
Refrigerator greased with butter
2 tablespoons of oil
1 large onion, finely chopped
2 cups (chopped) of cooked beef
1 large tomato, finely chopped
1 small red bell pepper, diced
1 tablespoon of chopped cilantro
1 egg white
1 cup of coconut milk (100 ml)
Salt and black pepper to taste
6 eggs (whites and yolks separated)
Optional
Refrigerator greased with butter
1 Preheat the oven to 350°F (180°C)
In a pan, heat the oil, add the onion and cook until lightly browned
2 Add the beef, tomato, and bell pepper
Cook, stirring constantly, for five minutes or until some of the liquid has evaporated
3 Add the cilantro and chili flakes
Simmer over low heat for about ten minutes
Add the coconut milk, salt, and black pepper. Reserve
4 Whip the egg whites until frothy
Add the yolks and continue whipping until a smooth cream forms
5 Mix half of the cream with the beef and place in the refrigerator greased with butter
Top with the remaining cream and bake in the oven for 35 minutes.
