Huevos Pericos

Ingredients

• Olive oil

  3 tsp or 14g

• Scallions

  raw

  6 medium or 90g

• Tomatoes

  red, raw

  1 ½ medium whole or 185g

• Egg

  whole

  9 extra large or 504g

• Salt

  table

  4 ½ dash or 2g

Directions

1. Dice tomatoes. Thinly slice scallions. Beat eggs.
2. Heat olive oil in a medium nonstick skillet over medium heat.
3. Add the scallions and cook until they soften, about 3 to 4 minutes.
4. Add diced tomato and cook until the liquid evaporates, about 3 to 4 minutes.
5. Add the eggs, season with salt, and cook until set, stirring occasionally.