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Peppers And Fried Eggs

Microwaverina's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg

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