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Peppers And Fried Eggs

Microwaverina's picture
  Red pepper 1 , cut into julienne strips
  Green pepper To Taste, cut into julienne strips
  Yellow pepper To Taste, cut into julienne strips
  Tomatoes 2 Large, peeled, seeded and cut into strips
  Spring onions 1 Bunch (100 gm), trimmed (Scallions)
  Butter 45 Milliliter (3 Tablespoon)
  Butter 1⁄2 Ounce (1 Knob)
  Salt To Taste
  Pepper To Taste

Put the vegetables into a dish with the water, cover with vented cling film (plastic wrap) and cook for 4 - 5 minutes, stirring once, until tender but not soft. Keep warm.
Heat a browning dish for 3 - 4 minutes. Add the butter and, using oven gloves, tilt the dish to coat with the hot fat. Break an egg into each corner of the dish and pierce the yolks with a cocktail stick (toothpick). Cook until nearly set (about 2 1/2 minutes, but this will depend on the size of the eggs). Allow to stand for 30 seconds.
Divide the vegetables between 4 heated plates and lay an egg on each.
Offer salt and pepper at the table.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 562 Calories from Fat 433

% Daily Value*

Total Fat 49 g75.9%

Saturated Fat 30.6 g152.8%

Trans Fat 0 g

Cholesterol 127.2 mg42.4%

Sodium 442.2 mg18.4%

Total Carbohydrates 30 g9.9%

Dietary Fiber 9.7 g38.7%

Sugars 17.3 g

Protein 7 g13.7%

Vitamin A 189.4% Vitamin C 381.8%

Calcium 13.2% Iron 16.8%

*Based on a 2000 Calorie diet

Peppers And Fried Eggs Recipe