1/4 cup of olive oil (60 ml)
One large onion, finely chopped
Three cloves of garlic, minced
Three medium tomatoes, ripe and diced (360 g)
Four tablespoons of lemon juice
One green pepper, minced
500g of shrimp
1/4 cup of chopped cilantro
One finger-length hot pepper, minced
1 tablespoon or to taste of salt
Five eggs (whites and yolks separated)
1/4 cup of olive oil (60 ml)
One large onion, finely chopped
Three cloves of garlic, minced
Three medium tomatoes, ripe and diced (360 g)
Four tablespoons of lemon juice
One green pepper, minced
500g of shrimp
1/4 cup of chopped cilantro
One finger-length hot pepper, minced
1 tablespoon or to taste of salt
Five eggs (whites and yolks separated)
Heat a skillet with the olive oil and sauté the onion and garlic until golden brown
Add the tomato, lemon juice, green pepper, and shrimp
Simmer for 5 minutes over high heat, stirring occasionally
Add the cilantro, hot pepper, and salt
Stir well
Preheat the oven to 180°C (moderate)
Beat the egg whites until frothy
Combine the egg yolks and beat well
Spread the shrimp mixture in an oval baking dish measuring 36 cm long and 6 cm deep, and top with the beaten eggs
Place in the preheated oven and bake for 10 minutes or until lightly golden brown
Serve hot
569 calories per serving.
