| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Sainsbury10 |
1 |
servings |
INGREDIENTS
| 4 |
|
Red peppers or 1 x 400g can of pimientos |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 3 |
|
Cloves garlic; finely chopped |
| 3 |
|
Plum tomatoes; skinned and finely |
|
|
; chopped |
| 1 |
|
70 g pack serrano ham |
| 8 |
md |
Size eggs; beaten |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 190c,375f gas mark 5.
Place the whole red peppers on a baking sheet and roast in the preheated
oven for 30 minutes. Remove and allow to cool. When cool enough to handle
remove the skins,deseed and cut the flesh into strips.
Heat the olive oil in a large frying pan and stir fry the onions and garlic
for 3-4 minutes until softened, then stir in the peppers and tomatoes and
cook for a further 4-5 minutes.
Season the beaten eggs and add to the pan allowing to set slightly before
scrambling. The eggs should not become to dry.
Notes Delicious served with crusty bread and butter and a dressed herb
salad
Converted by MC_Buster.
NOTES : A typically Spanish combination of red peppers,garlic and eggs
which makes a superb lunch or light supper dish
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”