Stovetop, Frying pan
Wash the peppers are & remove the seeds. Thinly slice the peppers.
Peel, halve & thinly slice the onion.
Heat a drizzle of oil in a skillet over medium-high heat. Add the onions & sauté for 2-3 min.
Add the peppers & cook for another 5 min, stirring frequently.
Stir in the tomato purée & peas. Season with salt & pepper. Cover & simmer for 10 min.
Use a spoon to make a well for each egg in the sauce. Gently break an egg into each well & season with with salt & pepper.
Reduce the heat to medium-low. Cover & cook the eggs for 3-4 min, or until cooked to your liking.
Remove from the heat. Garnish with fresh parsley (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Veggies & Eggs Skillet" contains 488 Energy, 28 g of Fat, 30 g of Carbohydrates, 24 g of Protein, 12 g of Fiber.