Spanish Eggs in Peppers
This vibrant dish transforms simple ingredients into a satisfying and flavorful meal. Sweet peppers are filled with a savory mixture and topped with perfectly cooked eggs, creating a delightful combination of textures and tastes. The dish is a classic, offering a comforting and easy-to-prepare experience, perfect for a quick lunch or a light dinner.
Ingredients
- 4 peppers Large sweet peppers
- 1/2 cup Onion (Minced)
- 1 teaspoon Red chile sauce
- 1 tablespoon Tomato sauce (Or catsup)
- 4 eggs Eggs
- 1/2 teaspoon Red chile powder
- 1 tablespoon Fresh parsley (Chopped, for garnish)
Instructions
- 1Scald the sweet peppers in boiling water for about 2-3 minutes to soften them. Peel the peppers, cut them in half lengthwise, and remove the seeds.
- 2In a pan, fry the minced onion until it turns brown. Fill each pepper half with the fried onion, then add 1 teaspoon of red chile sauce and 1 tablespoon of tomato sauce or catsup.
- 3Break one egg and scramble it, then pile it on top of the filling in each pepper half. Alternatively, you can break an egg whole on top of the sauce in each pepper half. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the eggs are set.
- 4Decorate the cooked eggs with red chile powder and fresh parsley before serving.