Provençale Eggs

Provençale Eggs

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About this recipe: This quick and easy dish with eggs, chopped capsicum and herbs makes a great meal for lunch or dinner.

Jan Cutler

Makes: 4 

  • 2 tbsp olive oil
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/4 tsp crushed chilli flakes, or to taste
  • 50g soft sun-dried tomatoes, roughly chopped
  • 8 eggs
  • small bunch of fresh basil leaves, about 20g, torn

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Heat the olive oil in a large nonstick frying pan or sauté pan. Add the sliced peppers, onion, garlic and chilli flakes, and cook over a medium heat for 10 minutes, stirring frequently, until softened but not browned.
  2. Add the tomatoes to the vegetables in the pan. Season, then cook over a medium heat for 7-8 minutes, stirring frequently, until the mixture is very soft and thick, and most of the liquid has evaporated.
  3. Break the eggs into a bowl and add the torn basil leaves. Beat lightly with a fork. Pour the eggs into the pan and stir over a low heat for about 2 minutes or until the mixture has thickened and looks like soft scrambled eggs. Serve immediately.

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