Sunny Side Up Eggs Cooked Over Spicy Vegetables
FUN TIP: First, crack each egg in a small, individual bowl. When the mixture has thickened, throw each egg from the bowl straight to the vegetable mixture.
RATING
PEOPLE
4
PREP TIME
15 min
COOK TIME
30 min
Ingredients
- 3 Tbsp extra virgin Greek olive oil
- 1 large red onion finely chopped
- 1 green bell pepper seeded and finely chopped
- 1 hot green pepper seeded and finely chopped
- 2 large tomatoes peeled, seeded and grated or finely chopped
- Greek sea salt and freshly ground black pepper to taste
- 4 large eggs
- ½ tsp sweet or hot paprika
- 2 to 3 Tbsp thick Greek yogurt
Instructions
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Heat the olive oil over medium heat in a 10-inch (25-cm) nonstick skillet. Add the onion and peppers and cook until soft or about 10 minutes.
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Add the tomatoes. Season with salt and pepper and simmer over low heat, covered, until the mixture has thickened, or 10 to 15 minutes.
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Uncover the skillet and carefully break the eggs over the vegetable mixture. Cook over low heat, uncovered until the eggs are set. Season to taste with additional salt and pepper and serve. Sprinkle if desired with a little sweet or hot paprika and serve with a dollop of yogurt.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online class “Baked Vegetable Classics!”
Notes
FUN TIP:First, crack each egg in a small, individual bowl. When the mixture has thickened, throw each egg from the bowl straight to the vegetable mixture.
