Okra and Eggs
This recipe is per person, for each additonal person, multiply the quantities by that number (ex: for 4 people, multiple the quantities by 4)
Ingredients:
1/4 cup diced onion
1/4- 1/2 cup chopped okra
2 eggs, beaten
Seasoned salt
oil of choice, for frying
Instructions:
Saute onions in oil until they begin to become translucent.
Add in okra, and saute until the *mucilage (the slime) starts to come out/ until the okra softens.
If needed, add a bit more oil, then add eggs, and season with salt.
Cook eggs to desired consistency.
We like to eat these with warmed corn tortillas. You could also do a variation of migas and fry the tortillas and then add then to the mixture during cooking.
* Different types of okra have different amounts of mucilage. If you have an aversion to the slime you may consider a different variety of okra. Also, trying different methods of preparation may be succesful as well. In the eggs the mucilage is unnoticeable. BUT it should be noted that the mucilage is what makes okra, and similar plants, so good for you. The mucilage is made of soluble fiber that which can help lower blood cholesterol and ferment in the gut, supporting the growth of healthy bacteria.