| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Mexican |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked and peeled fava beans (see recipe "fresh fava beans simmered in wine") |
| 2 |
tb |
Safflower oil |
| 3 |
tb |
Finely chopped white onion |
| 1 |
|
Clove garlic; peeled and finely chopped |
| 10 |
oz |
(about 2 small) tomatoes; unpeeled and finely chopped |
| 2 |
|
Fresh mint sprigs |
|
|
Sea salt to taste |
| 4 |
|
Eggs; lightly beaten with a little sea salt |
INSTRUCTIONS
Diana Kennedy, The Art of Mexican Cooking.
This is very good with pickled chiles largos (canned) although any pickled
chile will do if you cannot find them locally.
Split the beans into halves and set aside.
Heat the oil in a frying pan, add the onion and garlic, and fry without
browning for about 1 minute. Add the tomatoes and cook over fairly high
heat, stirring and scraping the bottom of the pan, until the mixture
resembles a textured sauce .... about 6 minutes. Stir in the beans and mint
and add salt to taste. When the beans have heated through and the mixture
is bubbling, stir in the eggs and continue stirring and scraping the bottom
of the pan until they are set and the mixture is moist but not juicy.
PLGOLD@IX.NETCOM.COM (PAT GOLD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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