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00Ingredients
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1 green and 1 red bell pepper
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1 green and 1 red chile (Serrano, Jalapeno or other hot species)
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4 eggs
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1 dash of nutmeg
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Hot Sauce (Melinda's XXX for example)
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Salt to taste
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Vegetable oil or butter to fry
Instructions
Wash bell peppers, cut off stems and carefully remove interiors including seeds. Cut peppers into 1/2" rings.
Wash chiles, remove stems, interiors, including seeds, and finely chop each color separately.
Scramble eggs and add spices, including a hearty dash of Belligerent Blaze Hot Sauce.
Heat butter or oil in a large frying pan on medium heat and cook bell pepper rings for 2-3 Minutes.
Carefully pour the scrambled eggs into the pepper rings; while pouring, press rings firmly to the pan bottom to prevent too much egg seeping out from under the rings.
Sprinkle chopped peppers over the eggs while the matter still liquid -- the green ones over red rings, and vice versa, and cook until eggs are firm.
Serve hot, with fresh toast.
| Servings |
| 2 |
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One morning Renate surprised us with this interesting dish she invented for Harald's Das Chili Pepper Buch. The idea for this recipe was born when the Zoschke's brought a couple of pancake rings from the U.S. -- here, sliced bell peppers serve as edible rings. This dish is ideal as either a light and speedy snack or as a visual highlight at a brunch buffet. Either way, your eyes will enjoy, too!
Ingredients
InstructionsWash bell peppers, cut off stems and carefully remove interiors including seeds. Cut peppers into 1/2" rings. Wash chiles, remove stems, interiors, including seeds, and finely chop each color separately. Scramble eggs and add spices, including a hearty dash of Belligerent Blaze Hot Sauce. Heat butter or oil in a large frying pan on medium heat and cook bell pepper rings for 2-3 Minutes. Carefully pour the scrambled eggs into the pepper rings; while pouring, press rings firmly to the pan bottom to prevent too much egg seeping out from under the rings.
Sprinkle chopped peppers over the eggs while the matter still liquid -- the green ones over red rings, and vice versa, and cook until eggs are firm. Serve hot, with fresh toast.
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