Dairy-Free Chilean Scrambled Eggs with Pebre

Ingredients

• 8 large Eggs
• 1/4 cup Plant-based milk (e.g., almond, soy)
• 2 tablespoons Olive oil
• 1/2 medium Red onion
• 1/2 medium Bell pepper (any color)
• 1/2 cup Pebre (Chilean Salsa)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the pebre salsa if you have not already done so. This recipe assumes the pebre is ready to use.
2. 2In a medium bowl, whisk together the 8 large Eggs, 1/4 cup plant-based milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. 3Place a 30.48 cm skillet over medium heat, which is about 150°C. Add the 2 tablespoons of olive oil and let it heat up until it shimmers, about 1 minute.
4. 4Add the 1/2 medium red onion, cut into 0.635 cm dice, and the 1/2 medium bell pepper, cut into 0.635 cm dice, to the hot skillet. Sauté, stirring often, for 5 to 7 minutes, or until the vegetables are softened and the onion looks translucent.
5. 5Pour the whisked egg mixture into the skillet with the softened vegetables. Cook, stirring gently and occasionally with a spatula, for 3 to 5 minutes, or until the eggs are mostly set but still look slightly moist and creamy. Do not overcook.
6. 6Remove the skillet from the heat. Stir in the 1/2 cup of pebre salsa and the 2 tablespoons of fresh cilantro, chopped. The residual heat will finish cooking the eggs and warm the pebre.
7. 7Serve the dairy-free Chilean scrambled eggs immediately.

Substitutions

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