Spanish-Style Fried Eggs


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Bell peppers and tomatoes spice up ordinary eggs in the morning.

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  • 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

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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.

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