• Consumers
  • Consumers
  • Consumers
  • Consumers
  • Consumers

This dish is traditionally served in the skillet it is cooked in - the presentation looks fantastic if it served in one of those old heavy black pans.



4 Red and Green Bell Peppers
2 tablespoons olive oil
2 chopped onions
8 minced garlic cloves
12 juicy tomatoes, chopped
3 cans strained, diced tomatoes
2 teaspoons sugar
Salt and pepper to taste
2 1/2 teaspoons paprika
2 1/2 teaspoons turmeric
1 teaspoon chilli powder
6 eggs

Cooking instructions

1. In a large skillet over a medium heat add oil, onion, and saute till brown.
2. Add garlic, Bell peppers, and saute for a few minutes.
3. Add fresh and canned tomatoes, lowering the heat and simmering for 5 minutes.
4. Add paprika, turmeric, chilli, salt, pepper and sugar.
5. Stir well.
6. Gently crack the eggs one by one into their own individual spaces in the pan.
7. Do not break the yolks.
8. Simmer gently until the whites get solid and the yellow is cooked the way you like it.
9. Serve with crispy fresh baguettes so as to soak up the sauce.

For more recipes, please visit our Consumers page or contact us and remember to look for Lanchang Sweet Peppers at your local supermarket.