This dish is normally prepared in individual portions directly on plates or in pans. Nonetheless, you can prepare a single large pan, from which portions are served with a spatula or a flat wooden spoon
SERVES 4
INGREDIENTS
- 8 peppers
- 8 firm ripe tomatoes
- 8 eggs
- 2 garlic cloves
- extra virgin olive oil
- aromas
PREPARATION
- Roast the peppers, peel them, remove the seeds and cut into strips, then let them drip
- Boil the tomatoes for one minute, peel and slice them, let them drip dry
- Shred the garlic cloves and fry them in a pan with the oil
- Add the tomato fillets and fry for 2 minutes over high heat, then mix in the peppers and keep cooking for another 2 minutes, seasoning with salt
- Divide everything into four plates or pans, adding two eggs in each (whole or scrambled, according to your taste) and bake for 5 minutes in a very hot oven (180°)
- Add flavoring. Serve the dish with freshly ground pepper (to taste) chopped parsley or basil leaves or chives