Lettuce and Roasted Red Pepper Patina

½ envelope dry onion soup mix

¼ teaspoon basil leaves

½ tablespoon garum

½ jar roasted red peppers packed in oil, undrained

2 tablespoons caroenum

4 ounces sour cream

½ tablespoon olive oil

⅛ teaspoon oregano

Black pepper to taste

1½ bunches romaine lettuce

Water

2 eggs

1. In food processor or blender, combine soup mix, basil, garum, peppers, caroenum, sour cream, oil, oregano, and black pepper; blend until smooth.
2. Coarsely chop lettuce and heat it in a pan with pepper mixture; add water while cooking to keep the pan wet but do not add too much water.
3. Meanwhile, beat the eggs. Add them to the mixture and finish cooking in the oven.