Scrambled eggs with lard and vegetables
1 serving
15 minutes
Scrambled eggs with bacon and vegetables is a hearty and aromatic dish that originated in home cooking as a symbol of comfort and simplicity. Fried pieces of bacon give the eggs a rich flavor, their crispy texture perfectly complements the softness of the eggs. Vegetables—juicy tomatoes, sweet ramiro peppers, and fragrant onions—add freshness and a slight tanginess, making the dish balanced. Garlic enhances the aroma, while fresh parsley finishes the composition with a light spicy note. This scrambled egg is not just breakfast; it’s a complete dish that can be served with rye bread or fresh vegetables. A great choice for those who love rich flavors and simple yet expressive recipes.
1
Cut the onion into half rings or quarters of rings.
- Onion: 0.5 piece
2
Chop the garlic coarsely.
- Garlic: 2 pieces
3
Ramiro to chop into small slices.
- Ramiro pepper: 0.5 piece
4
Cut the tomato into cubes.
- Tomatoes: 1 piece
5
Cut the bacon into small cubes and send it to a dry hot skillet.
- Salo (cured pork fat): 70 g
6
Fry on high heat until golden brown and transfer to a separate dish.
7
Ramiro sends to the melted fat.
- Ramiro pepper: 0.5 piece
8
After 3 minutes, add tomato and onion, stir. Reduce heat to medium.
- Tomatoes: 1 piece
- Onion: 0.5 piece
9
After a couple of minutes, add garlic and stir.
- Garlic: 2 pieces
10
Add the eggs in 2-3 minutes.
- Chicken egg: 2 pieces
11
To salt.
- Salt: to taste
12
Season with black pepper.
- Freshly ground black pepper: to taste
13
Cover with a lid and lower the heat a bit more.
14
As soon as the egg whites are whipped, transfer to a plate.
15
Sprinkle with parsley and fried bacon on top.
- Parsley: 0.5 bunch
- Salo (cured pork fat): 70 g
