Eggs with Late Summer Vegetables Bilbao Style Recipe
Ingredients
| Eggs | 4 Small, beaten | |
| Oil | 7 Tablespoon | |
| Onion | 1 | |
| Small zucchini - 4 to 5 , peeled and cubed | ||
| Ripe tomatoes | 3 | |
| Cooked ham - 1 cup finely diced with its fat | ||
| Garlic | 2 Clove (5gm) | |
| Green peppers - 2 , broiled until the skin blackens and blisters, peeled, seeded and cut into pieces | ||
| Salt | 1 To taste | |
| Bread slices | 4 | |
Directions
MAKING
1.In a heavy pan heat the oil and cook onions in it until soft.
2.Put zucchini cubes and cook after putting the lid on for 5 minutes.
3.Put tomatoes, ham, garlic, peppers, salt to taste in the skillet and cook for five more minutes after covering.
4.Add eggs to the skillet once zucchini is soft.
SERVING
5.Serve immediately.
1.In a heavy pan heat the oil and cook onions in it until soft.
2.Put zucchini cubes and cook after putting the lid on for 5 minutes.
3.Put tomatoes, ham, garlic, peppers, salt to taste in the skillet and cook for five more minutes after covering.
4.Add eggs to the skillet once zucchini is soft.
SERVING
5.Serve immediately.
Chef
