This delicious, healthy breakfast is a regular feature for Sunday brunch in our house. It fills us up right through until dinner time and I find it a better option than a sausage and bacon fry up if we are eating a very meaty late lunch.
A great way to use up peppers, a vegetable that I always seem to have an over abundance of in my house.
Traditionally served with tortillas, I usually serve mine with slices of toast made with home made bread.
If you like your food very spicy, feel free to add a little cayenne, but I find this hot enough for me.
- 1 Yellow Pepper, sliced
- 1 Red Pepper, sliced
- 1 Red Onion, sliced
- 2 Cloves Garlic, sliced
- Approx. 6 Ripe Tomatoes, halved
- 2-4 Red Chillis 1 chopped (obviously omit if chilli isn't your thing)
- 2 Tbs Tomato Puree
- Olive Oil
- Fresh Eggs
- Fresh Coriander
- Put a good glug of olive oil in a large, heavy frying pan.
- Add the vegetables and cook, stirring occasionally, for about 20 minutes until the vegetables are soft.
- Add more olive oil if necessary.
- Make as many indentations in the vegetables for the number of eggs you are using.
- Crack the eggs into the holes, cover with a lid and cook for about 4-5 minutes.
- Serve when the egg whites are cooked through.
- Throw on some fresh coriander to serve if you have some available.