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.
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
Who can resist this breakfast classic? And, once you've mastered poached eggs with Delia's help, it will become a regular on your weekly menus - ideal for breakfast in bed!
The classic French name for this type of egg dish is oeufs en cocotte, and it is named after the dishes in which the eggs are cooked, which are called ramekins and look like mini soufflé dishes with enough space for baking one egg. The following reci
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!
Veggies and meat eaters alike will love this hearty Spanish omelette which is surprisingly easy to make, as long as you follow the recipe and leave it alone to cook for a while. If you want you can jazz it up with cheese, ham, herbs and other ingredients.
Most Popular recipes
Go fresh with Tefal Fresh Express!
Take our survey and you could win £1,500
Baking Cakes in Pyrex
23 May 2013 17:54
Introducing - Tracy!
23 May 2013 08:09
bank holiday cooking
24 May 2013 16:58
|Food and travel||
20 Apr 2013 08:44
22 May 2013 17:16
|Can Anyone Help?||
Thank you Queen of Puds
24 May 2013 16:21
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
Chelsea Flower Show
24 May 2013 07:42