Mexican peppers with eggs

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  •     Serves 2 
  •     Prep time: 10 mins 
  •     Cook time: 20 mins 
  •     Per portion: 390 kcals, 15g fat, 4g sats, 0.8g salt 
  • 1   red onion, finely chopped  
  • 2   yellow and red peppers, finely chopped  
  • 1   red chilli, finely chopped  
  • 1   garlic clove, finely chopped  
  • 200 g   tinned chopped tomatoes  
  • 1   tbsp olive oil  
  • 4   eggs  
  • 1   handful of coriander, chopped  
  • 2   wholemeal English muffins  


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Heat the oil in a large frying pan that has a lid. Cook the onion, garlic and chilli over a medium heat for 5 mins until soft. Then add the peppers and cook for a further 3-4 mins and stir in the tomatoes. Season well with a pinch of salt and plenty of black pepper Bring to the boil and then turn down the heat and allow to simmer for 5 mins
Break the eggs one at a time into a cup or small dish and slide into the pepper mixture. Place the lid onto the pan and cook for 3-4 minutes until the eggs are cooked to your liking
Meanwhile toast the muffins
Sprinkle the eggs with coriander leaves and serve with the muffins
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Foto: Keller, Lilli

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