Peppers And Fried Eggs
|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)|
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.