John Myers
Ingredients for 3 servings:
- 2 bell peppers, red
- 1 onion(s)
- 3 tomatoes
- 150g chorizo
- 1 can of corn or corn mix, approx. 150 g
- 4 eggs
- Paprika powder
- Salt
- chili powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Low in carbohydrates and calories, yet so delicious and easy!
Cooking time is approximately 15 minutes. Wash the peppers, remove the stems, and cut the peppers into strips or, if desired, into small pieces. Peel and finely chop the onion. Wash and slice the tomatoes. Slice the sausage (if purchased whole), and drain the sweetcorn. Heat the oil in a heatproof pan, brown the chorizo, and remove. Sauté the onion until translucent, add the peppers, and cook for about 5 minutes. Then add the remaining ingredients (chorizo, sweetcorn, tomatoes), and continue to simmer for about 5 minutes. Season to taste with salt, paprika, and chili powder. Preheat the grill. Make 4 indentations in the peppers, crack an egg into each indentation, and cook for about 2 minutes. Then place the pan in the oven for about 4-5 minutes and grill. Sprinkle with parsley, if desired. This is a low-carb recipe that tastes really good. If you’re not too carb-conscious, it’ll go really well with a baguette, and I could also imagine it being delicious with rice.
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