Sunny Side Up Eggs Cooked Over Spicy Vegetables

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FUN TIP: First, crack each egg in a small, individual bowl. When the mixture has thickened, throw each egg from the bowl straight to the vegetable mixture.

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Sunny Side Up Eggs Cooked Over Spicy Vegetables

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings people

Eggs, Greek Recipes, Mediterranean, Mediterranean Diet, Recipes, The Ikaria Diet, Vegetables, Vegetables, Vegetarian

Prep Time 15

Cook Time 30

Servings people

Eggs, Greek Recipes, Mediterranean, Mediterranean Diet, Recipes, The Ikaria Diet, Vegetables, Vegetables, Vegetarian

Ingredients

3 Tbsp extra virgin Greek olive oil
1 large red onion finely chopped
1 green bell pepper seeded and finely chopped
1 hot green pepper seeded and finely chopped
2 large tomatoes peeled, seeded and grated or finely chopped
Greek sea salt and freshly ground black pepper to taste
4 large eggs
½ tsp sweet or hot paprika
2 to 3 Tbsp thick Greek yogurt

Instructions

Heat the olive oil over medium heat in a 10-inch (25-cm) nonstick skillet. Add the onion and peppers and cook until soft or about 10 minutes.
Add the tomatoes. Season with salt and pepper and simmer over low heat, covered, until the mixture has thickened, or 10 to 15 minutes.
Uncover the skillet and carefully break the eggs over the vegetable mixture. Cook over low heat, uncovered until the eggs are set. Season to taste with additional salt and pepper and serve. Sprinkle if desired with a little sweet or hot paprika and serve with a dollop of yogurt.

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FUN TIP:First, crack each egg in a small, individual bowl. When the mixture has thickened, throw each egg from the bowl straight to the vegetable mixture.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Sunny Side Up Eggs Cooked Over Spicy Vegetables