Pepper and Egg Saute Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 yellow peppers, deseeded and finely sliced | ||
| 350 g/12 oz French beans, cut into 5cm pieces | ||
| 8 tbsp vegetable stock or white wine | ||
| Ripe tomatoes | 4 , diced | |
| Eggs | 4 Medium | |
| 4 tbsp chopped flat-leaf parsley | ||
Directions
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.
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.
Chef
