Machacado con huevo: Mexican-style eggs with bresaola

Ingredients

For 1 serving

• Bresaola40 g
• Eggs2
• Tomatoes80 g
• Onion30 g
• Green bell peppers40 g
• Extra virgin olive oil1 teaspoon
• Flour tortillas1

Contains: gluten, eggs,

In season: June – September

Method

1. Cut the bresaola into thin strips; peel and chop the onion; wash the green pepper, remove the seeds and pith and dice it; wash the tomato and cut it into small cubes.
2. Heat the oil in a frying pan over a medium heat and fry the onion and pepper for 3 minutes, then add the tomato and cook for another 2 minutes, until the vegetables are soft and the tomato has dried out a little.
3. Add the bresaola and stir for 30 seconds, until it just curls.
4. Beat the eggs, pour them into the pan and scramble over a medium-low heat for 2 minutes, until set but soft; the bresaola is already salty, so no salt is needed.
5. Warm the flour tortilla in a dry frying pan for 20–30 seconds per side and serve it with the machacado.