Fried Eggs with Tomatoes and Peppers Recipe
Ingredients
| Corn oil | 2 Tablespoon | |
| 1 onion, sliced into rings | ||
| Pepper red | 1/2 To taste, deseeded | |
| Green pepper | 1/2 To taste, deseeded | |
| Tomatoes | 2 , sliced | |
| Coriander | 1 Tablespoon, chopped | |
| Eggs | 4 standard | |
| Salt | 1/4 Teaspoon | |
| Black peppercorns | 6 To taste | |
| Green chillies | 2 , chopped | |
Directions
1. Heat the oil in a large frying pan. Spread the onion rings in the pan and fry for about 1 1/2 minutes, then add the sliced peppers, tomatoes and half of the fresh coriander and cook for 3-5 minutes.
2. Break the eggs side by side into the pan and sprinkle with the salt and pepper. Gently shake the pan without breaking the yolks and spoon some of the hot oil over the eggs to cook them.
3. To serve, sprinkle with the remaining fresh coriander and the green chillies. Serve immediately with toasted granary bread.
2. Break the eggs side by side into the pan and sprinkle with the salt and pepper. Gently shake the pan without breaking the yolks and spoon some of the hot oil over the eggs to cook them.
3. To serve, sprinkle with the remaining fresh coriander and the green chillies. Serve immediately with toasted granary bread.
Chef
