Scrambled Eggs with Shrimps (Historical Recipe)

1. Prepare the Shrimp Mixture: In a saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped green pepper. Sauté and shake the pan occasionally until the pepper is soft, about 5-7 minutes. Add the 1/2 pint of strained tomato, 1/2 teaspoon of salt, and a dash of black pepper (or other desired seasoning). If using canned shrimps, drain them; if using fresh, ensure they are cooked and peeled. Add the shrimps to the saucepan. Bring the mixture to a boiling point.

2. Simmer Shrimp Mixture: Once boiling, reduce the heat to low and push the saucepan to the back of the stove (or just keep it on very low heat) where it can simmer gently while you prepare the eggs. This allows the flavors to meld.

3. Scramble the Eggs: In a separate bowl, beat the 6 eggs until they are well mixed, ensuring the yolks and whites are fully incorporated. In a non-stick skillet, melt another tablespoon of butter over medium-low heat. Pour in the beaten eggs. As the eggs begin to set, gently push them from the edges to the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking and gently folding until the eggs are set but still moist and creamy. Avoid overcooking.

4. Assemble and Serve: Toast slices of bread. Place the scrambled eggs on the toast in the center of a warm platter. Pour the simmering shrimp mixture generously over and around the scrambled eggs. Serve immediately to the table, allowing everyone to enjoy this rich and comforting dish.