Red Peppers, Eggs and Tomatoes Stew
Dish made by my grandmother and my favorite since I was a child. Very light, few ingredients, super tasty ... Good for cooking both in summer and now in autumn, bell peppers are a bit small, ugly and can be used for such dishes. I recommend everyone to try this recipe.
The peppers are washed, cleaned and cut into small pieces (noodles). Heat the oil in the pan and add the peppers, fry over medium heat, stirring occasionally.
When the peppers have fried, the water has dropped out of them, take them out of the pan (if you have 2 pans you can leave them).
While the peppers are frying, clean and chop the onion.
Wash the tomatoes and cut them into cubes.
In another pan (or the one in which the peppers were fried), heat the oil, add the chopped onion and let it brown. Stir regularly.
When the onion is browned, add the tomatoes and let it simmer over medium heat.
Tomatoes will leave juice and become soft.
Over the onion and tomatoes, add the roasted peppers, leave for 5 minutes on medium heat, stirring a little.
Beat 2 eggs in the vegetable mixture.
Mix the eggs well, as soon as you have beaten them, let them boil for 5 minutes.
Add salt, turn off the heat and let it cool a bit.
The stew is gorgeous and cold, we even ate it for breakfast on bread.
Good appetite!
