Mexican Eggs

Mexican Eggs

Recipe from the Black Countess of Mexican Eggs Ingredients80 g of onions120 g of peppers200 g of tomatoes perini200 g of corn4 eggplants Preparation Peel the onions and chop them finely. Put a non-stick pan on the egg and let the onions fry on a low flame, adding a spoonful of water so that they cook slowly and do not stick to the bottom. Wash the tomatoes and cut them into slices. Clean and wash the pepper and cut it into squares (more or less the size of the corn). Add the tomatoes and pepper cubes to the onions together with the corn. Season with salt and pepper, mix well and cook for 15 minutes, turning from time to time with a wooden spoon. transfer the sauce to an oven dish and open over the eggs, well spaced one from the other. Season with a small pinch of salt, cover and keep on the heat for a few more minutes, until the albumen has set. Remove from the fire and serve in the oven dish itself.

 
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