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Ethiopian style vegan scrambled eggs
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Brief Description
For Matt ?
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Main Ingredient
Liquid vegan egg substitute
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Category: Vegan
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Cuisine: African
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Prep Time: 10 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: abimt21
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Posted On: Sep 12, 2020
Number of Servings:
Ingredients:
- 3/4 cups - Liquid egg substitute
- 1/2 whole - Small white onion Diced
- 2 1/2 tablespoons - Diced tomatoes + green chilies from a can
- 1 whole - Large jalapeño Chopped into fine pieces
- - Salt
- - Black pepper
- - Garlic powder
- - Cumin
- - Parsley
- - Thyme
Directions:
1. Dice the onions and jalapeño. In case you got a spicy jalapeño, de-seed it first
2. Heat a tablespoon of olive oil on a frying pan at medium heat. Add the onions to the pan with a little salt, black pepper, garlic powder, and cumin. Sauté for a few min until the onions start looking tender and translucent. Stir occasionally so the onions don’t stick to the pan
3. Turn the heat up to medium-high (~7) then add the liquid eggs and jalapeños to the pan. Be very diligent about stirring and scraping the eggs off the pan. Scrambled eggs stick like a bitch
4. Wait a minute or two then season with the salt, black pepper, garlic powder, cumin, parsley, and thyme. I kinda eyeball the seasoning oops. Be generous with everything except the thyme, be VERY careful with the thyme
5. Once the eggs are partially scrambled, add the diced tomatoes and cook until they’re scrambled to your liking
6. Taste, add more salt as necessary, then enjoy!!
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