Smokey Pepper and Onion Stew with Eggs and Tostados

February 2023
Stanley Dry, Photos by Eugenia Uhl,
14 February Smokey Pepper

 

Makes 4 servings

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, halved and sliced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 serrano pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 2 teaspoons smoked paprika
  • 4 eggs
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onion tops
  • 1/4 cup grated Pecorino Romano or crumbly Mexican cheese
  • 4+ tostadas
  • coarse salt and freshly ground black pepper

HEAT olive oil in a large skillet. Add onions, peppers and garlic, cover pan and cook on medium-low heat, stirring occasionally, until onions are browned and peppers are soft. Add water and season with salt, pepper and smoked paprika.

BREAK eggs over the vegetables, cover pan and cook until whites are set and yolks are still soft. Sprinkle with parsley, onion tops and cheese. Serve over or with tostadas.

 

Categories: culinary calendar, Recipes

Related