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Scrambled Eggs with Spicy Garbanzos |
| Preparation Time: 2 minutes, if garbanzos are boiled in advance, or if they are canned and precooked, otherwise add from 15 minutes (with presoaked garbanzos) to 75 minutes (with non-soaked garbanzos) |
| Cooking Time: 6 minutes |
| Ingredients (Per Person) |
1 |
Egg |
2 Tbs. |
Boiled Garbanzos |
2 |
Small chili peppers |
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Sea salt and pepper to taste |
| Preparation |
• |
Sauté garbanzos and chili peppers in teflon frying pan for about 3 minutes on medium-high heat. |
• |
Break egg on top of garbanzos and peppers, mix with wooden spoon and fry to taste. |
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Place scrambled egg on serving plate, add salt and pepper to taste. |
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Click on the images above to see larger pictures |
| Comments |
• |
Instead of scrambling the egg apart and then pouring it on top of whatever I am cooking it with, I like to break the egg on top of the other pre-warmed ingredients directly into the frying pan, then mix everything while it cooks. This way, instead of the uniform light yellow color typical of scrambled eggs, the fried egg has lighter and darker parts, depending on the amount of yolk in the various chunks. I like it better this way. The egg may also be pre-scrambled. |
| Wine and Beverage Pairing |
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As a mid-morning snack, late breakfast or brunch, I wash it all down with tea, or, if you like coffee, your favorite brew with or without latte. |
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For lunch, I would pair it with a glass of Trebbiano dell'Emilia IGT Frizzante Trebula, Randi Spumante Demi Sec, or Pinot Grigio. |
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| June 12, 2010 |
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