John Myers
Pan-fried Dishes: Stir-fry Vegetables with Fried Eggs
The perfect pan-fried dishes: stir-fry vegetables with fried eggs recipe with a picture and simple step-by-step instructions.
- 500 g Bell peppers (red, yellow, green)
- 3 Pc. Fresh tomato
- 2 Pc. Onions
- 4 Pc. Garlic cloves
- 2 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
- 2 Pc. Oregano sprigs
- 5 tbsp Extra virgin olive oil
- 1 tbsp Vegetable broth
- 4 Pc. Free range eggs
- Sea-Salt
- Pepper
- First wash the peppers, drain them and cut them in half, remove them from the seeds and the white partitions, rinse again that the remaining seeds are removed. Cut the pepper halves into strips about the width of a finger.
- Peel the onions and garlic in fine cubes.
- Remove the peel from the tomatoes, either peel them or scald them with hot water in the traditional way and peel off the peel. Then halve and quarter the tomatoes and then remove the steep edges.
- Rinse the herb stalks briefly, shake dry and pluck the leaves and chop finely.
- Put half of the olive oil in the pan, heat it up and then add the onions and garlic and sauté in them until translucent.
- Dissolve the vegetable stock in approx. 0.5 l of hot water. Add the prepared vegetables and herbs to the onions in the pan, add the rest of the oil and the vegetable stock and bring to the boil briefly, cover and simmer over low heat for approx. 10 minutes until the desired consistency of the vegetables is achieved, such as everyone likes it best, still firm to the bite or a little softer.
- Using a spoon to make a hollow in the vegetables and let the eggs slide into it, try to keep the yolks whole, we didn’t quite succeed. Season the eggs with salt and pepper. Let the eggs stand up on a low heat with the pan closed, depending on how everyone wants their fried egg.
- Arrange the whole thing on plates while still hot from the pan. Fresh bread, rolls or baguettes of all kinds can be served as a side dish.
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