Eggs with tomatoes and peppers + your favorite additions - perfect!
- 4 eggs (3-5 pcs, depending on how many people you are cooking for)
- 1 small licorice bulb or chives
- 2 large tomatoes
- 1 sweet pepper
- olive oil
- greens (spinach, kale, parsley, chard, or any other of your choice)
- crumbled young cheese, such as goat cheese and olives (optional)
Cut the onion into half-rings, and dice the tomatoes and pepper into small cubes. Add them to a pan with olive oil or a mixture of butter and olive oil, over medium heat. Cook for 2–3 minutes, or up to 10 minutes for softer, more sauce-like vegetables. Season with salt and pepper. Add the greens and cook for another 1–2 minutes.
Break the eggs over the vegetables. Carefully, without breaking the yolk, lift the bottom layer of vegetables to allow the egg whites to flow into them. Leave on medium heat until the eggs are cooked (about 4–5 minutes). Cook without a lid if you prefer runny yolks, or cover with a lid if you want the yolks to harden.
Cut the onion into half-rings, and dice the tomatoes and pepper into small cubes. Add them to a pan with olive oil or a mixture of butter and olive oil, over medium heat. Cook for 2–3 minutes, or up to 10 minutes for softer, more sauce-like vegetables. Season with salt and pepper. Add the greens and cook for another 1–2 minutes.
Break the eggs over the vegetables. Carefully, without breaking the yolk, lift the bottom layer of vegetables to allow the egg whites to flow into them. Leave on medium heat until the eggs are cooked (about 4–5 minutes). Cook without a lid if you prefer runny yolks, or cover with a lid if you want the yolks to harden.
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