5 stars: Love it! Would make it every week if my budget and belly could allow it. 4 stars: Very tasty, a regular for us. 3 stars: Alright, might make it every couple of months. 2 stars: Ate it, but not making it again. 1 stars: Couldn't even finish it.
1 large Spanish onion,, peeled and chopped (I used a yellow onion)
3 medium peppers (any color), cored, seeded, and thinly sliced
2 garlic cloves, peeled and crushed
1/2 small fresh chili, seeded and finely chopped (optional)
8 large eggs
salt and pepper
4 medium tomatoes, halved, seeded, and chopped
1. Heat 2 T of the oil in a saucepan. Add the onion and cook over medium heat for about 5 minutes. Add the peppers, garlic, and chili and stir to mix. Cover and cook over low heat for 10 minutes, or until all the vegetables are softened.
2. Meanwhile, crack teh eggs adn place in a large bowl, add salt and pepper, and mix well with a fork. Heat the remaining 2 T oil in an 8 in nonstick saute pan over low heat. Pour in the eggs.
3. Cook for 3 minutes, or until very softly scrambled. Stir and scrape all around the bottom of the pan as the egg mixture cooks. Do not overcook--scrambled eggs should be creamy, not set.
4. Add the tomatoes to the spicy pepper mixture, then check the seasoning. Spoon the mixture over the scrambled eggs. Serve immediately.
*A lot of spice for eggs. If you love peppers, you'll love this. It was a little much for my houe, but it sure smelt good cooking!