Egg with Bell Pepper and Eggs
Start by placing the eggs in a large pot filled with boiling water and let them cook for 5 minutes.Remove from the skillet, cut into smaller pieces and set aside.In a large skillet over medium to low heat, add a drizzle of olive oil.Add the rice, the salt and mix.Then, add the water, cover the skillet and let it cook until the water has completely evaporated.In another large skillet over medium to low heat, add a drizzle of olive oil.Add the red onion cut into small cubes, the grated garlic cloves and sauté until lightly golden brown.Then add the bell peppers cut into small cubes and sauté for another 5 minutes.Add the eggs we prepared, season with the salt, a pinch of black pepper, the chimichurri and stir to incorporate.Finally, add the rice and stir once more.Serve.
Ingredientes
- 24 Eggs
- Olive Oil
- 1 Cup of Rice (240ml)
- 1 Teaspoon of Salt
- 500 ml of Water
- 1 Red Onion
- 3 Grated Garlic Cloves
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- + 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Chimichurri
Modo de Fazer
Start by placing the eggs in a large pot filled with boiling water and let them cook for 5 minutes.
Remove from the skillet, cut into smaller pieces and set aside.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the rice, the salt and mix.
Then, add the water, cover the skillet and let it cook until the water has completely evaporated.
In another large skillet over medium to low heat, add a drizzle of olive oil.
Add the red onion cut into small cubes, the grated garlic cloves and sauté until lightly golden brown.
Then add the bell peppers cut into small cubes and sauté for another 5 minutes.
Add the eggs we prepared, season with the salt, a pinch of black pepper, the chimichurri and stir to incorporate.
Finally, add the rice and stir once more.
Serve.
