1 onion (100 g)
2 red bell peppers (150 g)
2 cloves of garlic
4 tomatoes (400 g)
salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter or margarine
6 eggs
1 tablespoon chopped fresh parsley
1 onion (100 g)
2 red bell peppers (150 g)
2 cloves of garlic
4 tomatoes (400 g)
salt and black pepper to taste
1 tablespoon olive oil
1 tablespoon butter or margarine
6 eggs
1 tablespoon chopped fresh parsley
Place the sliced onion, red bell peppers, and garlic in the perforated compartment of the steamer basket
Steam for 10 minutes
Add the tomatoes and steam again for 3 minutes
Remove the seeds from the tomatoes and peppers
Process everything through a food processor or blender
Season with salt, black pepper, and olive oil
Grease 6 individual ramekins with butter
Place a spoonful of tomato and pepper puree at the bottom of each ramekin
Break an egg on top
Add 2 tablespoons of puree on top
Place the ramekins on the perforated compartment of the steamer basket and steam for 7 to 8 minutes
Sprinkle with parsley
Serve 6 portions.
