Summary

Ingredients

• 50 g pasta, cooked leftovers
• 2 egg (s)
• 1 tomato (s)
• 50 g hot peppers, medium hot or paprika
• 1 spring onion (s)
• 1 clove garlic
• 1 g paprika powder
• 10 ml soy sauce, optional
• 10 drops sesame oil, optional
• 1 teaspoon herbs, fresh, optional
• 0.5 teaspoon ½ curry powder, optional
• 1 teaspoon oil, neutral, not cold-pressed

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Instructions

1. The vegetables should stay crisp, a little spiciness won`t do any harm. The quantities given are only a guide.
2. Cut the tomato into 1 cm small cubes and place in a bowl. Cut the peppers into rings approx. 0.5 cm wide. If you take peppers, cut narrow strips and put them in a bowl. Cut the garlic into fine slices or chop it in another way, cut the white of the spring onion into small pieces, put together in a bowl. Cut the green into fine rings.
3. Heat the pan.
4. Beat the eggs in a bowl, add salt, add the paprika powder or curry powder or the soy sauce with the sesame oil and beat.
5. Pour the oil into the very hot pan and swirl to distribute it. Now add the pasta, the high heat prevents it from sticking. Fry a little brown for 1-2 minutes. Now put the stove on medium heat.
6. Add the garlic and the white of the spring onions, shortly afterwards the diced tomatoes. Fry only briefly. Add the hot peppers, shortly afterwards pour the eggs on top.
7. Let the eggs fry for 2-3 minutes, reduce the heat again and let the food steep.
8. Scatter the green of the spring onions over it. You can also drizzle some olive oil over it and sprinkle herbs over it (of course it doesn`t go well with curry and soy sauce).
9. Organization for the inexperienced: while the eggs are cooking, you can wash the bowls and the cutting board so that you have space again. You can even set the table until the eggs are ready.