Hungarian Peppers And Eggs

1. 1

   Stem and seed yellow banana and Hungarian peppers (or chilies). Cut banana peppers into 1/2-inch squares. Finely chop Hungarian pepper.

2. 2

   Rinse tomatoes, core, and cut in half crosswise. Gently squeeze out and discard seeds and juice; coarsely chop tomatoes.

3. 3

   In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, all the peppers, and half the tomatoes. Stir often until vegetables are tinged with brown and all liquid evaporates, 7 to 9 minutes.

4. 4

   Meanwhile, in a bowl, beat eggs to blend with 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

5. 5

   Add egg mixture to vegetables and reduce heat to medium-low. With a wide spatula, lift cooked portion of eggs to allow uncooked portion to flow underneath until eggs are softly set, 1 to 2 minutes. Transfer to plates. Garnish with remaining tomatoes. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.