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Scrambled eggs with Salsa Mexicana, AKA Huevos al Albañil

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Ingredients

Adjust Servings:
2 cups of Salsa mexicana
8 Egg(s)
to taste Salt
2 tbsp. of Ghee
2 tbsp. of Coriander leaves to serve the dish

Scrambled eggs with Salsa Mexicana, AKA Huevos al Albañil

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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This Mexican classic is an absolutely delicious, super quick and super healthy breakfast! Make the Mexican sauce beforehand and the 5* breakfast will be ready in 10 minutes! Recipe for Salsa Mexicana

P.S. You can also hard boil your eggs, peel them, cut them in half and pour the sauce over them. It will be delicious as well!

Bon Appétit!

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Steps

1
Done

Preheat ghee oil in a pan. Mix eggs with salt until smooth and pour them into the frying pan. Cook eggs over medium heat, stirring continuously. When the eggs have slightly cooked but not all the way through, remove the pan off the heat and add hot Salsa Mexicana to the eggs. Give them a stir, garnish with chopped cilantro and serve.
Bon Appétit!

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