Skillet of Tomatoes, Bell Pepper, and Eggs
“When your fridge is practically bare and you don’t think there’s anything you can make that’s worth eating... Don’t stress! It is possible. With that half an onion, couple of tomatoes, half a green bell pepper, and those eggs you have hidden away in there, you can make this feast.”
green bell pepper
Mince the onion and cut the bell pepper into strips.
Wash and cut the tomatoes into medium dice.
Heat a little olive oil in a skillet and add the onion and bell pepper strips. Lightly fry over medium heat, stirring often and taking care not to burn the vegetables, for 3–4 minutes, until soft.
Add the diced tomatoes to the skillet and season everything with a little salt. Cook for 5–6 minutes, stirring often, over medium-low heat. The tomatoes will gradually soften.
Make two wells in the contents of the skillet and break an egg into each one, seasoning with a pinch of salt. Cover with a lid a let cook.
Tips & Tricks
If you like a little heat, add a little hot sauce to liven up the dish.