Green Beans With Scrambled Eggs Recipes

EJOTES CON HUEVO (GREEN BEANS AND EGGS)

Steps:

• Place green beans in a pot with enough water to cover them for 1.5-inch (3-4cm) and add salt.
• Bring the water to a boil and cook the beans for 5 minutes.
• Drain the green beans and place them in a bowl. Set aside.
• Place tomatoes, onion, chili peppers, and garlic in a blender.
• Add 1 cup of water and blend until you will have a smooth sauce.
• Heat the olive oil in a pan over medium heat.
• Add the tomato sauce and season with cumin, salt and pepper to taste. Let the sauce simmer for about 5 minutes.
• Add the green beans, mix and let everything cook for about 3 minutes.
• Crack the eggs in a bowl and lightly whisk them.
• Add eggs to the pan with beans but not mix, let everything set for half a minute then gently mix the ingredients.
• Continue cooking, stirring from time to time until the eggs are fully cooked.
• Adjust seasonings to taste and then serve.

BAKED EGGS WITH BEANS AND GREENS

Steps:

• Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
• Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
• Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

MEAN GREEN SCRAMBLE

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
• Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
• Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
• Serve the eggs on top of the tomato slices and garnished with the chives.

SCRAMBLED GREEN BEANS

Steps:

• Cook drained green beans in oil to very lighly browned. Break in two eggs and scramble until eggs are cooked.

GREEN BEANS WITH SCRAMBLED EGGS

Steps:

• Cut the beans in pieces, about 2 cm each, and wash them.
• Heat the olive oil in a large pan, add the onion and fry it until slightly browned.
• Add the beans, fry them for a few minutes.
• Add broth,chopped tomatoes and garlic, salt and pepper to taste and bring to a boil.
• Cover the pan and let simmer for about 15 minutes, until the beans are tender and done.
• Check for seasoning.
• Crack the eggs directly into the pan and stir well.
• Cook for a few more minutes, until the egg is done.
• Serve with French bread, some hot sauce like tunesian harissa an the side.