Ingredients
| Measure
| Amount
|
| Onion | 1 medium
size | 75 g |
| Green
peppers | 3 medium
size | 50 g |
| Oil | 1/4 cup | 60 g |
| Tomatoes | 3 medium
size | 375 g |
| Salt | 2 teaspoons | 12 g |
| Eggs | 6 medium
size | 300 g |
| Black pepper | 1/4 teaspoon | 0.5 g |
| | |
|
Instruction
Wash and clean vegetables. Cut onion into half. Slice in 1-2 mm thick slices.
Remove stems and seeds of green peppers. Cut into rings. Combine onions slices
and peppers and saute' in oil for 4-5 minutes, stirring occasionally. Add diced
tomatoes. Season with salt; mix well. Simmer covered for 5 minutes. Remove from
heat. Make 6 egg sized holes. Break eggs into a saucer one at a time. Slip into
holes opened in vegetable mixture. Season with pepper. Cover and cook over low
heat until whites are set. Serve hot.
6 servings
|
|