Garden2dish

• Garlic
• Onions
• ¼ cup red bell pepper
• ¼ cup green bell pepper
• ¼ cup yellow bell pepper, Optional
• Habanero
• Eggs
• Spices:
• Salt,
• 1/8 teaspoon Rosemary,
• 1/8 teaspoon Thyme,
• 1/8 teaspoon Curry
• 1/8 teaspoon Turmeric.

Preparation:

Finely chop garlic, onions, habanero, red, green, and yellow bell peppers, and tomatoes on a wooden chopping board and set aside.

Directions:

Step 1

Crack the eggs and place the whites and yolks in a bowl. To prevent issues with an egg, crack it in one bowl and then transfer the whites and yolks to another bowl. Add spices to the mixture, whisk, and set aside.

Step 2

Divide the spices in half. Sprinkle one portion over the vegetables and the other half over your whisked egg.

Step 3

Gently heat oil in a stainless-steel pan.

Step 4

Add garlic and sauté briefly until caramelized. Once it turns light golden brown, add the onions. Next, include the bell peppers and stir in the chopped tomatoes. Use a wooden spatula to mix everything well. Sauté for two minutes or less.

Step 5

Add the whisked eggs and let them simmer; reduce the heat to medium and make sure the eggs are fully cooked. You can cut them into quarters and flip them over.

Step 6

Press the spatula down on the egg to ensure the runny center cooks thoroughly. Then, flip it and press each side two or three times for five minutes. It’s ready to serve.

Note: Serve with your choice of sides, including homemade or store-bought bread, boiled yam, baked or fried yam, and yamarita.