Spanish Peppers & Eggs | SERIOUSLY Good & EASY Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Put the eggs in a saucepan, cover them with water about 1/2 inch (1.25 cm) above the eggs, and heat on high.
2. Meanwhile, thinly slice the red bell peppers and garlic, and finely grate the tomatoes.
3. Once the water boils, cover the pan, turn off the heat and leave the eggs for 10 to 11 minutes.
4. Heat a large frying pan over medium heat and add the olive oil.
5. After a couple of minutes, add the sliced peppers and garlic, and stir so everything is coated in oil. Stir every 1 to 2 minutes.
6. After 8 to 10 minutes, when the peppers are lightly sautéed and tender, add the cumin and stir quickly, then add the grated tomato and season with sea salt and black pepper. Stir, then simmer without stirring.
7. Once the tomato has thickened, after 5 to 10 minutes, remove the pan from the heat.
8. Transfer to a serving dish, top with the hard-boiled eggs cut in half and fresh parsley.

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

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