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Ingredientes
- 1 c. Cooked and peeled fava beans (see recipe "fresh fava beans simmered in wine")
- 2 Tbsp. Safflower oil
- 3 Tbsp. Finely minced white onion
- 1 x Clove garlic, peeled and finely minced
- 10 ounce (about 2 small) tomatoes, unpeeled and finely minced
- 2 x Fresh mint sprigs Sea salt to taste
- 4 x Large eggs, lightly beaten with a little sea salt
Direcciones
- Diana Kennedy, The Art of Mexican Cooking.
- This is very good with pickled chiles largos (canned) although any pickled chile will do if you can't find them locally.
- Split the beans into halves and set aside.
- Heat the oil in a frying pan, add in the onion and garlic, and fry without browning for about 1 minute. Add in the tomatoes and cook over fairly high heat, stirring and scraping the bottom of the pan, till the mix resembles a textured sauce .... about 6 min. Stir in the beans and mint and add in salt to taste. When the beans have heated through and the mix is bubbling, stir in the Large eggs and continue stirring and scraping the bottom of the pan till they are set and the mix is moist but not juicy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 109 | 42% |
| Total Fat 12.28g | 15% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 74mg | 3% |
| Potassium 477mg | 14% |
| Total Carbs 23.08g | 6% |
| Dietary Fiber 9.5g | 32% |
| Sugars 2.81g | 2% |
| Protein 16.11g | 26% |
