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Spanish Style Eggs Cooked with Tomato & Peppers

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Spanish Style Eggs Cooked with Tomato & Peppers Ingredients:

2 tablespoons olive oil
3 large red or green bell peppers, stemmed, seeded and sliced
2 large tomatoes, chopped
1 large onion, sliced
freshly ground pepper to taste
salt to taste
4 large eggs
12 black olives, pitted and chopped
1 tablespoon shredded fresh basil leaves

4 servings

1. Heat the oil in a skillet over medium heat and fry the peppers and onion until colored and softened, about 8 minutes. Stir in the tomatoes and season well. Using two wooden spoons, make 4 wells in the vegetable mixture in the pan and crack an egg into each. Sprinkle the eggs with salt, black pepper, olives and basil.
2. Reduce heat and cover the pan, cook for a further 4 to 5 minutes, depending how well cooked you like your eggs.

Per Serving:
301 calories
17g carbohydrates
10g protein
23g fat

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