Eggs and Capsicums
Eggs and Capsicums
This is a Spanish dish of eggs cooked with vegetables that makes a good light lunch or supper. Different colours of capsicum make it beautiful.
Ingredients
Serves: 4
- 350g potatoes, peeled and cut into small dice
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 1 red capsicum, seeded and thinly sliced
- 1 green capsicum, seeded and thinly sliced
- 1 yellow capsicum, seeded and thinly sliced
- 2 zucchini, sliced
- 6 tomatoes (about 400g in total), cut into chunks
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- salt and pepper to taste
- 4 large eggs
Directions
Preparation:25min ›
Cook:35min ›
Ready in:1hour
- Parboil the potatoes in a saucepan of lightly salted boiling water for 5 minutes. Drain and set aside.
- Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2–3 minutes to soften. Add the capsicums and zucchini and fry, stirring occasionally, for a further 10 minutes.
- Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6–8 minutes or until all the vegetables are tender.
- Stir in the oregano and season to taste with salt and pepper. Make four hollows in the vegetable mixture and break an egg into each hollow. Cover the pan with a lid or a baking tray, and cook for 8–10 minutes or until the egg whites are set. Serve immediately while piping hot.
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Reviews (1)
0
Excellent, absolutely loved this recipe, I added some sweet potatoes , other then that made as is, we both really enjoyed it, had it with a fruit salad for desert.Thanks will make again - 30 Nov 2012
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