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.
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