You can also use crushed tomatoes instead of pepper puree and fry them with onions until you get a tomato sauce. If you don’t like fried eggs, you can add bell peppers or mushrooms to make them scrambled.
material: (For 2 people)
- 2 red peppers
- Olive Oil – Add another 4-5 tablespoons to fry the eggs.
- 1 onion
- 1 green pepper
- 2 tablespoons concentrated tomato
- 2 jalapenos (optional)
- 2 corn or wheat pancakes
- 2 fresh eggs
- 6 tablespoons cheddar cheese
- Salty as you like
Preparation:
1. Wash and dry the red peppers. Brush with oil and roast in the oven or over an open flame until the skin turns black. Let cool on a tray lined with a clean cloth, then peel.
2. Peel the onion and finely chop it. Add 2-3 tablespoons of oil to a frying pan and fry over medium heat until tender.
3. Add the concentrated tomatoes and chili peppers (if you want the sauce to be a little spicier) and fry everything together for a few minutes.
4. Add peeled and thinly sliced bell pepper. Add salt to taste and cook for a few more minutes.
5. Blend until you get a fine puree and set aside.
6. Meanwhile, cut the peppers into thin strips and sauté them in 2-3 tablespoons of oil over high heat.
7. Add plenty of oil to a frying pan and fry the eggs. Once hot, fry the eggs one at a time.
8. To serve, arrange corn or wheat pancakes on each plate, drizzle with pepper puree, and top with a fried egg, fried peppers, and a spoonful of cheddar cheese. Eat immediately.
