Scrambled eggs with canned tuna, and bell pepper. Perfect for a quick breakfast or sandwich filling. Canned tuna is one of the go-to canned goods, since it’s healthy, flavorful, and very versatile. This protein can go well from veggies, to pasta, and eggs! —Mr. Hugh's Kitchen
Prepare the eggs. In a mixing bowl, crack the eggs, and whisk until well combined. Whisk it for 15 seconds, or until you can no longer see the egg whites. Season with a pinch of salt and ground black pepper. Mix again for 15 seconds, to ensure that the salt is well blended into the scrambled eggs. Please ensure proper egg handling to avoid salmonella infection.
Cook the tuna and eggs. Heat up a pan under medium fire, and add 1 tbsp of cooking oil. Saute the bell pepper for 10 seconds, then add the tuna flakes together with its oil. Mix and let it simmer under medium low fire for 1 minute. Add the scrambled eggs and turn up the heat to medium high. Mix the eggs and tuna until all of the scrambled eggs are cooked. Raw egg can also risk you for Salmonella infection, so make sure you cook all the eggs. Turn off the heat once eggs are cooked.
Serve! While it’s piping hot, transfer to a serving plate and serve with rice. You can also pair this with a quick Grilled Cheese sandwich.