Total Time: 20

Prep: 10 mins

Cook: 10 mins

Yield: 3-4 Servings

INGREDIENTS: 

• 4 eggs
• 3 garlic cloves, minced
• 1 tablespoon butter
• 1/2 medium brown onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup sweet chilies, chopped
• 2 tomatoes, sliced
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper

DIRECTIONS: 

In a large sauté pan or skillet, over medium-high heat, add butter and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor). Once onions are browned add in your bell peppers, chilies, salt, pepper, cayenne and garlic. Sauté all your vegetables for 3-4 minutes then top with sliced tomatoes and let it cook for another 2 minutes.

Once veggies are cooked through, crack your eggs over the top and place a lid over your pan. This will allow the tops of your eggs to also cook with the steam circulating throughout the pan. Leave lid on for 2-3 minutes or until your whites are no longer translucent. Serve with toast or hash browns or simply alone.

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