There are hundreds of ways of cooking eggs. Try this one. It’s good for breakfast, lunch or supper.
Anchovies are very salty. And very tasty. They are also quite expensive. In the Philippines, they are commonly used as a pizza topping and in pasta dishes.
When cooking with anchovies, remember that its salt will be absorbed by the other ingredients it is mixed with. So, go easy on the salt. If you’re using the spicy variety, go easy on the pepper too. It would be wiser to serve your anchovies omelet with the salt and pepper shakers on the dinner table. You can always add more.
4 anchovy fillets
1-200 g. can of sweet peeled pimientoes
1 tbsp. of minced garlic
4 slices of soft cheese
2 tbsp. of olive oil
salt and pepper
How to :
Roughly chop anchovy fillets. Finely chop pimientoes, tomatoes and onions. Beat eggs and season with salt and pepper.
Heat 1 tbsp. of olive oil in a non-stick skillet. Cook garlic until golden brown. Add onions and cook until transparent. Add pimientoes and tomatoes. Cook for 30 seconds. Transfer vegetables to a plate and set aside.
Reheat skillet. Add remaining olive oil. Pour in beaten eggs, tilting the skillet around to spread the eggs. When almost set (center should still be moist), spread cooked vegetables on one side. Top with cheese slices and fold. Cover and cook for 30 seconds. Flip the omelet and cook the other side for another 30 seconds. Serve at once.