Summary

Ingredients

• 1 bunch spring onion (s)
• 4 tomato (s)
• 4 hot peppers, green, hot or mild
• 50 g butter
• 6 egg (s)
• Salt and pepper, black
• 0.5 ½ bunch parsley

Print Recipe Pin Recipe

Instructions

1. Clean and wash the spring onions. The white parts are used for this dish. Cut these into fine rings. Pour boiling water over the tomatoes, leave to stand for a moment, peel and dice. Halve the peppers lengthways, remove the stones and stems. Rinse the halves of the pods and cut them crosswise into thin strips.
2. Heat the butter in a large pan. Steam the spring onions in it until translucent, then simmer the vegetables over a medium heat for 4 - 5 minutes, stirring constantly. Beat the eggs in a bowl, whisk with salt and pepper and pour over the vegetables.
3. Mix the scrambled vegetables together over a medium heat until the eggs start to congeal. The dish should have a juicy consistency. Sprinkle with chopped parsley.