Spicy Breakfast Beans by Pavel Berky

Heat the Ghee in a pan. Peel the shallots, chop them finely, and sauté until golden brown.

Add the peeled and finely chopped garlic along with a piece of chili pepper. Sauté for another few seconds while stirring constantly, but be careful not to burn the garlic – it could turn bitter.

Chop the peeled tomatoes into smaller pieces and add them to the pan. Let them sauté for 2–3 minutes, stirring occasionally.