Inauthentic Machaca Eggs

True Machaca is made with beef that you've salted and dried, then rehydrated in boiling water, and pounded into shreds. It's very tasty, but I don't know a lot of people who want to do that much work. The beef shreds from the Ropa Vieja work beautifully in this scramble!

What you need:

• 2 tablespoons (30 ml) olive oil
• 1 cup (200 g) Ropa Vieja
• 1/2 green bell pepper, diced
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1 cup (225 g) canned tomatoes with green chilies, drained
• 5 eggs
• 1/4 cup (20 g) chopped fresh cilantro

What you do:

1. Heat the olive oil in a large, heavy skillet, and add the Ropa Vieja, diced pepper and onion, and the garlic. Saute them together, stirring often, until the onion and pepper are becoming a little soft. In the meanwhile, measure your tomatoes and scramble up your eggs.
2. Okay, your onion is translucent, and your pepper's starting to soften. Add the tomato, stir it up, then pour in the beaten eggs. Scramble until the eggs are set.
3. Divide evenly between two plates, top each serving with half the cilantro, and serve.
4. Feel free to add some chopped jalapenos or more green chilies to this, if you'd like it spicy. Or you could use a pasilla or Anaheim chili in place of the green pepper.

Yield: 2 to3 servings

Nutrient breakdown per serving:

• 520 calories
• 39 g fat
• 30 g protein
• 12 g carbohydrate
• 2 g dietary fiber
• 10 g usable carbs.

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