How to make
Heat the oil over high heat and salt it. Put the finely chopped onion together with the sausage (if you decide to add one) and after about a minute add the red pepper to fry.
Before the onion is cooked, while it is still crispy, pour balsamic vinegar by taste and wait for it to reduce.
In the meantime, mix the eggs with the spices and when the liquid from the vinegar evaporates add them to the dish. There are two options here:
1. Continue on high heat, without too much stirring, which becomes normal scrambled eggs;
2. Continue on low heat, adding a minimum amount of water and stirring with quick circular motions on a small area, not allowing large pieces to form, thus obtaining a thick egg porridge, ideal on a toasted slice of bread.
Either way, the result is great. It can be served as it is or with grated cheese, or even mixed with a small can of mayonnaise.
This is what I came up with for these eggs, but maybe there's a way to make it tastier. Experiment and Bon Appétit!
* For eggs, I use butter in general, but I like this recipe more with oil.
** I adore them with fried bacon salami, but it can be too hard in texture for some people.
