First of all we cook the eggs in water for a few minutes. We let them cool, peel and cut into rooms.
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| Ingredients to make the best eggs to the Extremadura: |
| 100 grs of onion 4 eggs 2 peppers |
Ingredients to make the best eggs to the Extremadura:
2. On the other hand, in a pan we sauté with a splash of olive oil the chopped onion, when it is soft, add the strips of the bell pepper and put salt to point letting it cook simmer for a quarter of an hour.
3. Meanwhile, we prepare the light bechamel sauce. To do this we melt in a butter saucepan, add the flour and stir in the soft heat for a couple of minutes.
4. Once the creamy base is formed, we add the milk little by little while stirring so that lumps do not come out.
5. We put salt. We pour this bechamel sauce as sauteed on onion and bell pepper until the whole set is linked.
6. We place this cream on the plate and on the hard egg pieces.
7. Sprinkle with paprika and serve the table.
