Spanish Peppers & Eggs | SERIOUSLY Good & EASY Recipe

Manchego cheese

🥗Healthier: feta cheese

💰Cheaper: mozzarella

Feta offers a tangy flavor with fewer calories.

sherry vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white wine vinegar

Apple cider vinegar is more accessible and still provides acidity.

Add 2 eggs into a saucepan and fill it with water to about half an inch above the eggs.

Heat the saucepan on high heat until the water comes to a boil.

Once boiling, place a lid on the pan and remove it from heat, letting it sit for 10 to 11 minutes for hard-boiled eggs.

While the eggs are cooking, prepare the vegetables by cutting 4 red bell peppers into thin strips, avoiding the seeds.

Thinly slice 4 cloves of garlic.

Grate 4 tomatoes to yield about 1 cup of tomato sauce, or substitute with 1/2 cup of canned tomato sauce or passata (125 grams).

Heat a large fry pan over medium heat and add 1/4 cup (60 milliliters) of extra virgin olive oil.

After a couple of minutes, add the sliced bell peppers and sliced garlic to the pan, mixing to coat them in olive oil.

Sauté the vegetables for 8 to 10 minutes until they are lightly sautéed and the bell peppers are tender, mixing every minute or so.

Add 1/2 teaspoon of ground cumin to the pan and mix to coat the garlic and bell peppers evenly.

Add the grated tomato to the pan and season with sea salt and freshly cracked black pepper, mixing everything together.

Simmer the mixture without stirring for 5 to 10 minutes to allow the tomato sauce to thicken and flavors to develop.

Remove the pan from heat and transfer the mixture to a serving dish.

Cut the hard-boiled eggs in half and place them over the vegetable mixture.

Garnish with fresh parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens