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Scrambled eggs with peppers à la Gabi

updated

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Ingredients for 4 servings:

  • 1 medium-sized onion(s), diced
  • 1 clove(s) garlic, halved
  • 40 g butter or 3 tbsp oil
  • 2 bell peppers, red and green, cut into fine strips
  • 4 tomatoes, peeled, diced
  • 4 eggs
  • 3 tbsp sour cream
  • Salt
  • Pepper, white, from the mill
  • ½ bunch flat-leaf parsley, for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Rub a pan with the garlic clove. Heat the fat and sauté the onion until translucent. Add the bell peppers and tomatoes and sauté for about 5 minutes. Meanwhile, whisk the eggs with the sour cream and season with salt and pepper. Pour the mixture over the vegetables and let it set over low heat. Serve garnished with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Scrambled eggs with kippers à la Gabi