Scrambled eggs and kales

Name: Scrambled eggs and kales
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 4 eggs; 3 bunches kales; 2 onions; 1 small chopped capsicum; 6 chopped tomatoes; cooking oil; salt; 4 eggs; 3 bunches kales; 2 onions; 1 small chopped capsicum; 6 chopped tomatoes; cooking oil; salt

Bernadetta Tela @cook_7688091

Bungoma

Scrambled eggs and kales

Bernadetta Tela @cook_7688091

Saved

Ingredients

2 servings

4eggs
3 buncheskales
2onions
1small chopped capsicum
6chopped tomatoes
cooking oil
salt
4eggs
3 buncheskales
2onions
1small chopped capsicum
6chopped tomatoes
cooking oil
salt

Saved

Steps

1

Place cooking oil and onions in a pan. After a minute add capsicum as you stir.
2

Add the tomatoes (4) and cover for 3 minutes then stir as you stir the tomatoes.
3

Add the whisked eggs and stir. Add salt and keep stirring until the eggs are cooked
4

Place onions in a sufuria and add cooking oil. After a minute add the tomatoes.
5

Cover for the tomatoes to soften then add the chopped kales. Add salt and a little water. Cover as kales cook.
6

When the kales have softened turn off heat and serve.