Eggs and Capsicums

Eggs and Capsicums

34saves
1hour


1 person made this

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.

Zoë Harpham

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 

  1. Parboil the potatoes in a saucepan of lightly salted boiling water for 5 minutes. Drain and set aside.
  2. 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.
  3. Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6–8 minutes or until all the vegetables are tender.
  4. 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)

young-lass
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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