Eggs à la Española

Name: Eggs à la Española
Yield: 4
Ingredients: 1 can of red bell peppers, about half a kilo; 6 eggs; 2 ripe tomatoes; croutons; butter; salt

1
1 can of red bell peppers, about half a kilo
2
6 eggs
3
2 ripe tomatoes
4
croutons
5
butter
6
salt

Ingredients

1
1 can of red bell peppers, about half a kilo
2
6 eggs
3
2 ripe tomatoes
4
croutons
5
butter
6
salt

Directions

1
Heat some oil in a pan
2
Wash and chop the tomatoes, remove seeds and skins, and add them to the pan over high heat so they don't fall apart too much
3
After a few minutes, add the bell peppers, drained and washed
4
Add salt and let it cook for a bit
5
Beat the eggs like an omelette, season with salt and pour them into the pan
6
Lower the heat and mix well the eggs and bell peppers with a spoon
7
Serve surrounded by croutons.