EGGS WITH PEPPER RECIPES

Name: Scrambled Peppers and Eggs
Total time: 30 min
Yield: 2 to 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 2 red bell peppers, chopped; 2 poblano or Anaheim chiles, chopped; 1 fresh hot green chile (like jalapeño), chopped, optional; 1 tablespoon minced garlic; Salt and ground black pepper; 4 eggs, beaten

SCRAMBLED PEPPERS AND EGGS RECIPE - NYT COOKING

Scrambled Peppers and Eggs Recipe - NYT Cooking image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http//schema.org, Calories 160, UnsaturatedFatContent 8 grams, CarbohydrateContent 9 grams, FatContent 11 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 2 grams, SodiumContent 353 milligrams, SugarContent 5 grams, TransFatContent 0 grams

SCRAMBLED EGGS WITH PEPPERS RECIPE - NYT COOKING

Scrambled Eggs With Peppers Recipe - NYT Cooking image

This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers’ markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.

Provided by Martha Rose Shulman

Total Time 45 minutes

Yield Serves four to six

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 1/4 pounds)
1 Anaheim pepper, diced (optional)
2 plump garlic cloves, minced
Salt to taste
1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper to taste
6 eggs

Steps:

Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.

Nutrition Facts : @context http//schema.org, Calories 124, UnsaturatedFatContent 6 grams, CarbohydrateContent 5 grams, FatContent 9 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 358 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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