Green Beans, Tomatoes and Onion with Eggs Recipe

Rinse, drain and cut off tips from green beans. Chop into ½-inch pieces.

Boil 4 cups water in large pan; add green beans. Cook for about 6 minutes. Green beans will be al dente and not tender. Drain, rinse with cold water and set aside.

Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 3 to 5 minutes or until tender. Stir in tomatoes, cilantro and green beans.

Whisk eggs, evaporated milk and bouillon in a large bowl. Pour into skillet with green bean mixture. Cook for about 5 minutes, carefully folding in the egg as it cooks. Remove from heat; serve immediately.