Macaroni with Corned Beef and Scrambled Eggs
Ingredients:
- 1 cup macaroni
- 1 large egg
- 1 can corned beef
- 1 tablespoon Boncabe (spicy chili seasoning)
- 2 tablespoons margarine
- Salt, to taste
- Black pepper, to taste
Instructions:
- Begin by boiling the macaroni in a pot of salted water for approximately 10 minutes, or until al dente. Drain and set aside.
- In a bowl, beat the egg and season it with salt, black pepper, and Boncabe. Mix well to combine.
- In a skillet, melt 1 tablespoon of margarine over medium heat. Add the corned beef and cook until it’s heated through and slightly crispy. Remove the corned beef from the skillet and set it aside.
- In the same skillet, melt the remaining tablespoon of margarine. Pour in the seasoned egg mixture and scramble until just set but still soft.
- Add the drained macaroni to the skillet with the scrambled eggs. Stir well to combine.
- Return the cooked corned beef to the skillet, mixing it in with the macaroni and eggs. Season with additional salt, black pepper, and Boncabe to taste.
- Taste and adjust the seasoning as needed. Serve hot and enjoy!
This comforting dish combines tender macaroni with savory corned beef and fluffy scrambled eggs, seasoned with a touch of spice from Boncabe for a flavorful twist.
