One Pan Eggs Peppers Recipes

TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN)

Steps:

• Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
• Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
• Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

EGG IN A PEPPER

Steps:

• Heat a non-stick skillet over medium heat. Place bell pepper ring in the hot skillet. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.

ONE-PAN EGGS & PEPPERS

Steps:

• Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir - they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.
• Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.
• Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.

PAN-FRIED PADRóN PEPPERS

Steps:

• Rinse peppers and tap off most of the water.
• Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
• Transfer to a serving plate and drizzle any olive oil from the pan over top.

LOADED EGG PEPPERS

Steps:

• Heat large non-stick skillet on stove top to medium temperature.
• Sliced the bell pepper into thick slices (about 1 centimeter thick). Clean out the seeds and middle so it's just the pepper edges.
• Place the peppers in the pan on the stove top. Crack the egg into the bell pepper ring.
• Sprinkle desired amount of spinach, feta cheese, cherry tomatoes, and salt and pepper over the egg in the pepper.
• If you like your eggs soft, cook for 3-5 minutes, or until the eggs are cooked to preference.
• If you like your eggs hard, break up the yolk (I just used a fork) for even cooking.
• Cook 6-9 minutes, or until the eggs are cooked to preference.