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Red and Yellow Eggs

Categories: Low-calorie, Quick to fix, Vegetarian
Type: Breakfast

Add a splash of color -- and nutrition -- to your eggs with flavorful bell peppers and tomatoes.

Serves: serves 2


  • 1 large red pepper
  • 1 large yellow pepper
  • 1 medium-sized onion
  • 3-4 ripe red tomatoes
  • 4 tbsp butter
  • 6 free-range eggs
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley

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  1. Halve the peppers, remove the ribs and seeds, and slice into fat strips.
  2. Finely chop the onion. Peel and roughly chop the tomatoes.
  3. Heat the butter in a large nonstick pan over medium-low heat. Add the peppers and onion and stew gently, covered, until softened, about 10 minutes.
  4. Stir in the tomatoes, and cook for another 5 minutes.
  5. Beat the eggs, season with salt and pepper, and add the parsley.
  6. Add eggs to the vegetable mixture, and stir until the eggs are just set.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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