Recipes > Eggs > Eggs la Mexicana

Eggs la Mexicana

Ingredients

  • 6 dried Spanish peppers
  • 1/2 onion
  • 1 clove of garlic
  • 1 cup of uncooked rice
  • lump of butter
  • salt
  • 6 eggs

Instructions

Boil peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter the onion and garlic. Add rice, cover with one cup of water and cook till tender. Add a lump of butter, salt, and, when done, cover with the eggs; then scramble all together. Serve on a hot dish.

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Source

The International Jewish Cook Book (1919).


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