Cayana eggs – Scrambled Eggs (strapatsada with tomato)
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“One of the simplest summer and non-summer meals accompanied by feta cheese and fresh sourdough bread. Ideal dish of Greek breakfast. The ways and variations that you will read a lot but let’s simplify things, is a rustic simple food that does not require high knowledge of gastronomy. “
Ingredients
- 3 eggs
- ½ bottle of Mala Peruviana
- Paprika
- Salt Pepper
- Olive oil
Cayana eggs – Scrambled Eggs (strapatsada with tomato) preparation
Break the eggs in a bowl (bowl) and beat them just to mix the yolk with the egg white. Put a little olive oil to burn in a pan and add the mixture, stirring constantly with a wooden spoon, so that it breaks into pieces. When the egg pieces are homogenized (like scrambled eggs) add Mala Peruviana and the spices. Bring to a boil, stirring, and remove from the heat.
