Spanish-Style Fried Eggs
- 4 Tbs. (60 ml) olive oil
- 3 - 4 green bell peppers (capsicum), cored, seeded, and chopped
- 1 medium onion, chopped
- 4 - 6 ripe tomatoes, seeded and chopped
- Salt and freshly ground pepper to taste
- 8 to 12 eggs, fried in olive oil
- Toast points
Heat the oil in a large skillet over high heat and sauté the peppers and onion until tender but not brown, about 5 minutes. Add the tomatoes and sauté 5 minutes. Season with salt and pepper and simmer until slightly thickened, about 5 minutes. Spoon the vegetable mixture onto a large serving platter and top with fried eggs. Serve with toast points.
Serves 4 to 6.