Scrambled eggs, Minas Gerais style (Mexido à mineira)
In Brazil, the Mexido is sometimes seen as a fancy way to use that leftover rice, beans, meat, etc., for an egg and rice based lunch or dinner: the Mexido from Minas Gerais is always a success!
Some people will compare the Mexido to a Brazilian version of the Italian risotto, the Spanish paella and other mixed dishes that takes advantage of what is at hand or leftovers from the refrigerator. However, to some people, the true place of this dish is as main course with ingredients made specifically for it...
Traditionally, this dish is served in small casserole dishes (Le Creuset and such) for a more interesting presentation; also this dish is sometimes served accompanied with fried banana plantain slices, if you like.
Yield: 6 servings
* 3 tablespoons oil
* 1 linguiça Calabrese sausage 1 unit, casing removed
* 1/2 lb. (250 g.) chopped bacon
* 1 onion, completely grated
* 1 tablespoon crushed garlic
* 3 eggs
* 1 teaspoon salt
* 2 cups cooked rice
* 1 cup cooked pinto beans
* 1 red tomato, chopped
* 1 cup cassava flour
* salt and chilli pepper to taste
* chopped parsley
* slices of fried chouriço to garnish
* Hot peppers to garnish
1) Pour the oil in a saucepan and heat it up. Add the sausage, the chopped bacon, and fry until the bacon is cooked; add the onion and the garlic, fry until golden brown and set aside.
2) In the same pan, add the eggs and season with salt, mixing while the eggs cook and scramble into lumps.
3) Pour in the cooked rice, the baked beans, the tomatoes. Put back the sausage and bacon.
4) Mix the cassava flour to our preparation and adjust the salt if necessary. Garnish with chopped parsley, fried sausage and hot peppers.