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Peppers and Eggs

You can use any kind of peppers you like--red, green or yellow. I prefer the red because of the sweetness they add and the color is hard to beat. You could also add onions to the mix. Serve on a baguette, roll or even a corn tortilla would be nice. If going no carb, just serve them as is  and with perhaps a side of sausage or bacon--or not.
Course Breakfast, Main Course
Cuisine Italian
Keyword eggs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author The Cowgirl Gourmet's cowboy made these

Ingredients

  • 1-2 tablespoons extra virgin olive oil or butter of choice
  • 1 red bell pepper thinly sliced
  • Sprinkle of kosher or sea salt
  • 4 eggs beaten
  • Kosher salt and freshly ground black pepper to taste
  • 1 baguette roll or corn tortilla, optional
  • Drizzle olive oil for plating
  • Maldon salt for plating

Instructions

  1. Heat a non-stick saute pan over medium heat and add enough olive oil to coat the bottom. When the oil is hot, place the sliced bell peppers and sprinkle a dash of kosher or sea salt. Stir to coat and let them saute until softened, about 5-8 minutes.

  2. In the meantime, gently beat the eggs and set aside.

  3. When the peppers are softened, turn up the heat to medium-high and add a little more olive oil, if needed. When the oil is hot, pour in the beaten eggs, stir to combine and season with some salt and pepper. Cook, stirring occasionally, until the eggs are cooked the way you like them.

  4. If serving as a sandwich, slice the bread lengthwise without cutting all the way through.

  5. When the eggs are done, gently slide them onto the bread. Drizzle with olive oil and top with a pinch of coarse salt, such as Maldon, and freshly ground black pepper. If not using bread, plate the eggs, drizzle with olive oil and top with a pinch of coarse salt and freshly ground black pepper. Serve with a side of sausage or bacon--or not.