Eggs With Tomatoes And Bell Peppers Recipe
Ingredients
| Green bell peppers | 2 Medium, sliced | |
| Onions | 2 Small, sliced | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Chopped basil | 2 Teaspoon, dried | |
| Tomatoes | 2 Medium, cut into wedges | |
| Eggs | 8 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon |
Directions
1. Mix bell peppers, onions, garlic and basil in 2-quart casserole. Cover tightly and microwave on high 5 to 7 minutes, stirring after 3 minutes, until bell pepper is crisp-tender.
2. Stir in tomatoes. Cover tightly and microwave 2 to 3 minutes or until tomatoes are hot; drain. Arrange vegetables around edge of platter; cover to keep warm.
3. Mix remaining ingredients in same casserole. Microwave uncovered on high 7 to 9 minutes, stirring every 2 minutes, until eggs are set. Mound egg mixture in center of vegetables.
2. Stir in tomatoes. Cover tightly and microwave 2 to 3 minutes or until tomatoes are hot; drain. Arrange vegetables around edge of platter; cover to keep warm.
3. Mix remaining ingredients in same casserole. Microwave uncovered on high 7 to 9 minutes, stirring every 2 minutes, until eggs are set. Mound egg mixture in center of vegetables.
Chef
