Fritada de pimientos con huevos (sauteed peppers and tomato with fried eggs)
Spain on a Fork · ♥ 683 likes · 6.8K views · 7 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with a quarter cup (60 ml) of extra virgin olive oil.
- 2 whole onions
- 6 cloves garlic
Roughly chop the onions and finely slice the garlic; add to the hot oil and stir every one to two minutes, sauteing about 5 minutes until lightly sauteed.
- 1 whole red bell pepper
- 1 whole green bell pepper
Cut the bell peppers into small bite-sized pieces, add and saute about 5 minutes, stirring every one to two minutes, without browning.
- 1¼ g sweet smoked Spanish paprika
- ¼ tsp ground cumin
Add the smoked paprika and cumin and mix quickly so the paprika does not turn bitter.
- 1 can diced tomatoes
- sea salt
- freshly cracked black pepper
Add the can of diced tomatoes, season with sea salt and black pepper, mix and lower to low heat; simmer about 10 minutes.
- 60 ml extra virgin olive oil
- 4 whole eggs
Heat a quarter cup (60 ml) of olive oil in a separate fry pan over medium heat; crack each egg into its own bowl.
Fry two eggs at a time, leaving them unmoved one to two minutes for a crispy underside, then splash hot oil over them for a few seconds without overcooking the yolk.
- fresh parsley
Off the heat, serve from the pan topped with the fried eggs and fresh parsley, with crusty baguette.