Spoil yourself this weekend with this delicious skillet for breakfast or, better yet, brunch! Serve as is, or pair with freshly baked bread from a local bakery!
Ingredients
1 tbsp
Extra virgin olive oil
1 large
White onion
(thinly sliced)
2 medium pepper(s)
Red bell pepper
(thinly sliced)
1 tsp
Paprika, smoked
1 pepper(s)
Red chili pepper (also chile or chilli)
(finely chopped)
1 cup chopped
Tomato
1 dash
Salt
(to taste)
1 dash
Black pepper
(to taste)
4 medium
Egg
1 sprig
Parsley, fresh
(to top - as much as you want)
Instructions
Preheat the oven on the broiler setting at 350F (175C).
Heat the olive oil in a large oven-safe skillet, on the stovetop, over medium heat. Add onions and red bell peppers, and cook stirring frequently, until soft (about 6-8 minutes)
Add the smoked paprika, red chilli pepper and chopped tomatoes. Stir and cook for 3-4 minutes. Season with salt and pepper to taste.
Make 4 indents in the mixture and break the eggs into each of the indents. Place the skillet in the oven, under the broiler, for approximately 5 minutes until the eggs are cooked to an internal temperature of at least 74C or 165F.
Remove the skillet from the oven and top with fresh parsley before serving.
Notes:
Tips
Mix up the recipe by adding veggies of your choice, or using leftovers such as broccoli, cauliflower, mushrooms or zucchini.
Eggs are not only great for breakfast but can also be whipped up for a quick lunch or dinner.
Nutritional Highlight
Eggs contain choline, a B vitamin that is important for building the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium and zinc.
