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.
This recipe is from A Year In My Kitchen Serves 2
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.
Pre-heat the grill to its highest setting.