An absolutely scrumptious and nutritious egg recipe with the delightful zingy flavour of jewellike dried cranberries. This makes a great breakfast or an anytime snack; leftovers can be used for a sandwich the next day.
10 plus 2 large eggs
2 tablespoons oil
3 medium red onions, finely
chopped
2 tomatoes, skinned and chopped
3 green chillies, such as serrano,
coarsely chopped
1 cup dried cranberries
Salt to taste
Boil 10 eggs, shell them and chop them coarsely.
Heat the oil on medium heat in a large non-stick pan. Sauté the onions till translucent, about 3 to 4 minutes.
Add the tomatoes and cook, stirring occasionally, until they are tender, about 3 minutes. Add the cooked eggs, chillies, cranberries and salt and mix well.
Lightly beat the remaining eggs and stir them into the pan. Cook over low heat, stirring constantly, until the mixture thickens. Serve immediately.