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!
Average estimated amount for one serving
On average, one serving of the recipe "Veggies & Eggs Skillet" contains 512 Energy, 28 g of Fat, 35 g of Carbohydrates, 24 g of Protein, 13 g of Fiber.