Fried eggs with pepper and pelati tomatoes
2 servings
20 minutes
Eggs with peppers and peeled tomatoes is a refined yet simple dish that harmoniously combines fresh vegetables and the tenderness of baked eggs. The roots of this recipe trace back to European cuisine, where breakfast traditions include dishes that awaken taste and appetite. Crispy onions add a light sweetness, while bell peppers contribute juiciness and aroma. Peeled tomatoes soaked in their own juice give the dish richness and a mild tanginess. Baking in individual forms makes the eggs elegant and convenient for serving while keeping the texture of the eggs perfect. This dish is great for a leisurely breakfast or a light dinner, and the small amount of spices allows the ingredients to fully express their flavors.
1
Slightly fry the onion in the pan; it should remain crispy.
- Onion: 1 piece
2
Add finely chopped bell pepper and keep on high heat for 1 minute, season with salt and pepper, add tomatoes in their own juice, mix, and distribute into small portion pots or ramekins.
- Sweet pepper: 0.5 piece
- Pelati tomatoes: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
Crack 1 egg into each mold and bake for 15 minutes. Once the white is set, it can be served.
- Chicken egg: 2 pieces