My Mother's Fried Eggs & Vegetables | Fritada de Pimientos con Huevos

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add 1/4 cup (60 ml) olive oil.
2. While the oil heats, roughly dice the onions and thinly slice the garlic. Add both to the hot pan and stir. Stir every 1 to 2 minutes so they sauté evenly.
3. Cut the bell peppers into small bite-sized pieces.
4. After 4 to 5 minutes, when the onions and garlic are lightly sautéed, add the peppers and stir, then keep stirring every 1 to 2 minutes.
5. After 5 minutes, when the peppers are lightly sautéed, add the paprika and cumin and stir quickly. Add the diced tomatoes, season with salt and pepper, stir, and lower to low heat.
6. Meanwhile, heat another frying pan over medium heat with 1/4 cup (60 ml) olive oil.
7. When the oil is hot, fry the eggs two at a time until the whites are set but the yolks are still creamy. Season the eggs with salt and pepper.
8. After the vegetables have simmered for 10 minutes, remove the pan from the heat, place the eggs on top of the vegetables, sprinkle with chopped parsley, and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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