Green Beans and Eggs
Ejotes con Huevo
Past and present generations of Salvadoran have enjoyed this dish at the family table. Although it is light and simple, it is a complete meal by itself. I would venture to say that it is one of the few recipes in this book that is prepared the same way in every region of the country. Eat it with Salvadoran corn tortillas for a gluten free meal!
4 cups green beans (about 1 pound), tips off, cut in ½-inch pieces
4 cups of water
4 tablespoons vegetable oil
½ cup chopped onion
1 cup chopped ripe Roma tomatoes
½ cup chopped cilantro
1 teaspoon salt
1 teaspoon chicken bouillon
¼ teaspoon freshly ground black pepper
In a medium pot over high heat, bring the water to a boil. Add the green beans and cook uncovered for 8 minutes or until tender. Drain and rinse in cold water and set aside.
In a large saucepan, heat the oil over a medium flame. Add the onion, sauté for 30 seconds, then add the tomato and cilantro; cook and stir together for 1 minute. Add and combine the cooked green beans, salt, and bouillon and sauté for about 1 minute. Crack all four eggs on top and gently stir everything for 2 to 3 minutes until the eggs are cooked. Sprinkle the pepper, stir, and remove from the stove.