Chilli Eggs with Grilled Peppers
Here is a snack meal that comes almost entirely from the supermarket shelves. Some supermarkets do jars of excellent char-grilled peppers (but you can also buy the roasted peppers). Jalapenos come from the Waitrose Cook’s Ingredient range: they are not as fiery as you might imagine, though you can also get what they call the ‘tamed’ version.
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Start off in a large frying pan by heating the oil, then adding the chopped onion. Soften it for 5 minutes or so before adding the garlic and cooking for another minute. Meanwhile, chop the peppers roughly, then chop the jalapeno quite fine.
Now pour the chopped tomato into the pan to join the onions, followed by the chopped peppers and the jalapeno, and finally sprinkle in the olives.
Season with salt and freshly milled pepper, give it all a good stir and continue to cook for a further five minutes.
Then move the pepper mixture to the edges of the pan, making a space in the centre. Break the eggs into the centre of the pan, season with salt and pepper, then cook over a medium heat for 4 minutes before transferring the frying pan to the grill – approximately 4 inches from the heat.
Cook until the eggs are set to your liking, but do keep a close eye on them because things can happen quite quickly at this stage.
Serve with brown bread and butter.
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This was Delia's first televised recipe, shown in September 1973 - and is as good today as it was nearly 40 years ago, a quick, easy and cheap lunch or supper dish that can be adapted to any number you like.
It's quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is prettier and more practical, and people seem to really enjoy them. This recipe contains a base of a very concentrated mixture of fresh mus
I love New York and, in particular, New York delis, where I always order a hot pastrami sandwich on rye bread and my husband always orders corned-beef hash with a fried egg.
Soft, squidgy, lightly toasted muffins, really crisp bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce. It's certainly one of the world's great recipes.
I love to make this with dried morels, which are available from specialist food shops, but dried porcini will also be excellent.
A quick and easy lunch or supper dish that uses ready-grated cheese and frozen potato rosti for speed.
The original version of this recipe involves the longwinded process of making sauces, but Delia has come up with a clever ruse to cut out much of the work and still produce a fabulous omelette!
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