A bright and cheerful breakfast or brunch dish that uses lots of vegetables and a little spice to enhance your eggs! These Mexican inspired eggs are cooked and served in red and green pepper rings that then sit on top of a lightly spiced bed of vegetables with sour cream to complete the dish. Suitable for children as the paprika or chilli powder that is used is mild.
1 small, but fat green pepper
1 small, but fat red pepper
1 tablespoon vegetable oil
2 small onions (peeled and diced)
2 cloves garlic (peeled and finely diced)
1 medium tomato (diced)
1/2 teaspoon ground cumin
1/2 teaspoon ground mild chilli powder (I used smoked paprika)
salt and pepper (to taste)
4 medium eggs
a knob of butter
2 to 4 tablespoons sour cream
fresh coriander (cilantro) leaves (finely chopped for garnish)
A bright and cheerful breakfast or brunch dish that uses lots of vegetables and a little spice to enhance your fried and scrambled eggs! These Mexican inspired eggs are cooked and served in red and green pepper rings that then sit on top of a lightly spiced bed of vegetables with sour cream to complete the dish. Suitable for children as the paprika or chilli powder that is used is mild.
Cut the top and the bottom of the red and grin peppers, and core them - removing all the seeds and membranes. Cut both peppers in to two rings, so you have 2 green pepper rings and 2 red pepper rings, about 1/2" high. Finely dice the remaining pepper flesh. Set the 4 pepper rings to one side.
Heat up half the vegetable oil in a large frying pan and add the diced onions, diced red and green pepper flesh, diced garlic and the chopped tomato. Cook over a low to medium heat for 5 to 8 minutes, or util the vegetables are soft but still retain their shape. Add a little water, and then add the cumin and paprika, mix well, cook for a further minute and then put the mixture into a dish and keep warm after seasoning to taste with salt and pepper.
Put the remaining vegetable oil on the frying pan and add the pepper rings, cook for 4 to 6 minutes. Meanwhile, crack two of the eggs and whisk them together; melt the butter in a small saucepan and add the eggs, scramble them for 2 to 3 minutes and take off the heat but leave in the pan. Crack the two remaining eggs into 2 of the pepper rings, and cook over a medium heat sunny side up until the eggs are cooked to your liking.
Spoon the spiced onion mixture onto warmed serving plates, and then carefully place the whole sunny side up eggs in their pepper rings on top on one of the plates. Then add the other two pepper rings to the other plate and spoon the scrambled eggs into the middle of the cooked pepper rings. You can at this stage choose to have one scrambled egg and one sunny side up egg each.
Serve immediately, and add a spoon of sour cream on top of the sunny side eggs whilst sprinkling paprika over both types of eggs and finishing off by scattering chopped coriander (cilantro) over both plates of eggs. Serve with tortilla wraps if you like.
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