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Eggs With Late Summer Vegetables Bilbao Style

Ingredients
  Eggs 4 , beaten
  Oil 7 Tablespoon
  Onion 1 , thinly sliced
  Zucchini 5 Small, peeled and cubed
  Ripe tomatoes 3 , peeled and mashed
  Cooked ham 1 Cup (16 tbs), finely diced with its fat
  Garlic 2 Clove (10 gm), thinly sliced
  Green peppers 2 , broiled until the skin blackens and blisters, peeled, seeded and cut into pieces
  Salt To Taste
  Bread slices 4 , cut into triangles and fried in oil or butter until golden
Directions

MAKING
1.In a heavy pan heat the oil and cook onions in it until soft.
2.Put zucchini cubes and cook after putting the lid on for 5 minutes.
3.Put tomatoes, ham, garlic, peppers, salt to taste in the skillet and cook for five more minutes after covering.
4.Add eggs to the skillet once zucchini is soft.

SERVING
5.Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Interest: 
Summer, Healthy
Ingredient: 
Egg
Cook Time: 
25 Minutes
Servings: 
2

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