Scrambled eggs with red pepper
1 serving
12 minutes
Scrambled eggs with red pepper is a simple yet refined dish with deep roots in Jewish cuisine. Eggs, symbolizing new life and renewal, are whisked with milk for softness and tenderness. Butter adds richness, while red pepper contributes spiciness and a hint of heat. This dish is perfect for breakfast or a light snack as it cooks quickly and provides a sense of home comfort. Served hot and sprinkled with fresh herbs, it becomes a true celebration of flavor. It can be paired with crispy bread or fresh vegetables, creating a harmonious balance of textures and aromas.
1
Break two eggs into a bowl and whisk until the yolk and white are well mixed. Add one tablespoon of milk and salt and pepper to taste.
- Chicken egg: 2 pieces
- Milk: 1 tablespoon
- Salt: to taste
- Ground red pepper: to taste
2
Heat 25 g of oil in a pan, pour in the prepared mixture, and fry on low heat, stirring with a fork, until fully thickened. You can garnish with greens when serving.
- Butter: 25 g
