5 eggs
1/4 cup of dendê olive oil
1 onion
1 clove of garlic
1/2 finger-shaped hot pepper without seeds
1 tomato, peeled and seeded, diced
1 tablespoon of coriander
Juice of 1/2 lime
2 tablespoons of clean, dry shrimp powder
Salt to taste
5 eggs
1/4 cup of dendê olive oil
1 onion
1 clove of garlic
1/2 finger-shaped hot pepper without seeds
1 tomato, peeled and seeded, diced
1 tablespoon of coriander
Juice of 1/2 lime
2 tablespoons of clean, dry shrimp powder
Salt to taste
Heat a large skillet with the dendê olive oil over medium heat
Add the finely chopped onion and mashed garlic until they are soft
Add the diced hot pepper, tomato, and coriander
Squeeze in the lime juice
Sprinkle salt and cook over low heat until the tomato starts to break apart
Meanwhile, beat the eggs with salt to taste
Pour the eggs over the tomato mixture and spread the shrimp powder on top
Cover the skillet and cook over low heat
Shake the skillet occasionally until the egg is just set
Serve immediately.
