Eggs with Shrimp (Huevos con camarones)
As you can see in the recipe, these eggs normally contain tomatoes which make them not only prettier, but tastier. But I was on the Atkins diet when I last ate them and couldn’t use them because they contain too many carbs.
Ingredients
- ¼ cup olive oil
- 1 large white onion cut into thin half-moons
- 6 ripe plum tomatoes about a pound in all, finely chopped
- 2 large fresh jalapeño chiles sliced into rounds
- 6-8 sprigs Italian parsley minced to make about ¼ cup
- 10 large pimiento-stuffed green olives cut into thick slices
- 10 large capers drained
- 1 pickled jalapeño chile seeded and chopped (optional)
- 1 pound cooked shrimp any preferred size, though I generally use small, peeled and deveined
- 10 eggs lightly beaten
- ¼-½ teaspoon salt optional
Instructions
- In a large skillet, heat the oil to rippling over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the tomatoes, fresh chiles, parsley, olives, capers, optional pickled chile, and shrimp. Cook for 2 minutes, stirring to combine thoroughly. Stir in the eggs and cook, stirring and scrambling vigorously, until fairly well-cooked, 2-4 minutes. (I like them quite firm, but follow your own taste; they should still be a little moist from the tomato.) Taste for seasoning and add up to ½ teaspoon salt If desired. I usually don’t find it necessary since the olives and capers contribute quite a lot.