Mark published on January 17, 1970
Scrambled Peppers and Eggs
Total time: 30 minutes
Yields: 2 to 4
Author: unknown
Source: https://cooking.nytimes.com/recipes/1016534/scrambled-peppers-and-eggs.html
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
- ground black pepper
- 4 eggs, beaten
Instructions
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.
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.
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