Pepper and Egg Saute
|Olive oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Yellow peppers||2 , deseeded and finely sliced|
|French beans||12 Ounce, cut into 5 centimeter pieces (350 Gram)|
|Vegetable stock/White wine||8 Tablespoon|
|Ripe tomatoes||4 , diced|
|Chopped flat leaf parsley||4 Tablespoon|
1. Heat the olive oil in a large frying pan, then fry the onion and garlic for 2 mins until softened. Add the yellow peppers, French beans and stock or wine. Fry for a further 2-3 mins. Add the diced tomatoes, then cook for 1-2 mins until warmed through.
2. Make four hollows in the vegetable mix with the back of a spoon. Crack an egg into each one, then cook over a medium heat for 3-4 mins until the egg is set to your liking. Sprinkle over the parsley, then season well. Serve with some crusty bread.