INGREDIENTS
"2 tsp. Olive oil
1 onion, thinly sliced
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 fresh red chilli, seeded and chopped
6 tomatoes, peeled and quartered
Salt and freshly ground black pepper
2 tsp. Fresh chopped fresh mint
4 eggs
mint sprigs for garnish "
INSTRUCTIONS
Heat the oil in a heavy-bottomed skillet. Add the onion and cook for 5 minutes or until tender. Add the peppers and chillies, cover and cook for 8 minutes or until they begin to soften peppers. Preheat oven to 350F (180C). Add tomatoes to the mixture of peppers, cover and cook for 5 to 8 minutes or until thoroughly mixed vegetables, while retaining its shape and texture. Seasoning and add the mint. Divide the mixture into four Pyrex dishes. Make an indentation in the vegetables and add one egg in each. Bake for 12 to 15 minutes or until cooked eggs. Garnish with mint sprigs and serve.
Note: If you prefer to cook the eggs in the pan. Make four indentations in the mixture and break through the eggs. Cover them and cook over low heat for 5 minutes, dropping from above broth occasionally.
Heat the oil in a heavy-bottomed skillet. Add the onion and cook for 5 minutes or until tender. Add the peppers and chillies, cover and cook for 8 minutes or until they begin to soften peppers. Preheat oven to 350F (180C). Add tomatoes to the mixture of peppers, cover and cook for 5 to 8 minutes or until thoroughly mixed vegetables, while retaining its shape and texture. Seasoning and add the mint. Divide the mixture into four Pyrex dishes. Make an indentation in the vegetables and add one egg in each. Bake for 12 to 15 minutes or until cooked eggs. Garnish with mint sprigs and serve.
Note: If you prefer to cook the eggs in the pan. Make four indentations in the mixture and break through the eggs. Cover them and cook over low heat for 5 minutes, dropping from above broth occasionally.
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