Easiest Way to Prepare Award-winning Scrambled Egg Tomato Stew (Ohoyo Ushi)
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Any-night-of-the-week Scrambled Egg Tomato Stew (Ohoyo Ushi). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Scrambled Egg Tomato Stew (Ohoyo Ushi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scrambled Egg Tomato Stew (Ohoyo Ushi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Scrambled Egg Tomato Stew (Ohoyo Ushi) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Scrambled Egg Tomato Stew (Ohoyo Ushi) estimated approx 30 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can have Scrambled Egg Tomato Stew (Ohoyo Ushi) using 3 ingredients and 3 steps. Here is how you cook it.
“Ohoyo Ushi” translates to “Tomato Egg” in Choctaw. Don’t waste leftover tomato sauce - stew it!
Ingredients and spices that need to be Take to make Scrambled Egg Tomato Stew (Ohoyo Ushi):
- 1/2 cup tomato sauce with meat, peppers, herbs, and diced button mushrooms
- 2 eggs
- Optional: cheese and furikake (or spicy cajun peanuts)
Steps to make Scrambled Egg Tomato Stew (Ohoyo Ushi)
- Stew the tomato sauce on medium heat, until bubbly. Pour into serving bowl.
- Scramble the two eggs and cheese, in an oiled pan on medium heat.
- Combine the eggs and sauce, and enjoy!
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