Summary

Ingredients

• 50 g onion (s), cut into thin rins
• 2 hot peppers, green, chopped
• 15 g butter
• 25 g red pepper (s), cut into thin strips
• 2 clove (s) garlic, finely chopped
• 1 pinch (s) chili powder
• 1 pinch (s) salt
• 2 egg (s)
• Pepper, black, freshly ground
• 2 tablespoon chives rolls
• water

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Instructions

1. Briefly braise the onions and peppers in the butter over low heat. To prevent sticking or burning, add very little water. Then add the paprika strips and garlic and continue to simmer while stirring constantly. Add the chili powder, salt and 2 tablespoons of water and let the boil briefly.
2. Place the eggs over the ingredients, keeping the yolks whole. Swirl the pan so that the egg white is distributed over all the ingredients. Do not fry the eggs too hard (the eggs are ready for me when the yolks run out when pierced).
3. Finally, sprinkle black pepper and chives over the top and serve.
4. 305 Kcal per serving