Ingredients for 4 portions:
3 green peppers
6 tablespoons CRESCENDO Grape seed oil, cold pressed
½ small hot pepper
3 onions
1 clove of garlic
1 small bunch of thyme
4 tomatoes
1 bay leaf
Salt
6 eggs
Preparation:
Wash the green peppers, quarter them lengthwise and remove the pips. Heat 2 tablespoons of Grape seed oil and cook the green peppers (skin side in the oil) in the hot oil for about 10 minutes, the skin can now be removed easily. Slice the skinned green peppers and finely dice the hot pepper. Heat the rest of the oil in a pan (best to use a coated non stick pan) , add green peppers, hot peppers, finely chopped onions and crushed clove of garlic. Pour hot water over the tomatoes then peel them, remove pips and pulp, chop them and add them to the pan. Add thyme, a bay leaf and salt to taste. Stew for about 5 minutes. Pay attention, the vegetables should retain their consistency. Whisk the eggs gently then pour over the green pepper-vegetable mixture. Gently move the mixture around with a wooden spoon (as you would when making scrambled eggs) so no big lumps of cooked eggs form. Serve very hot with fresh white bread or potatoes.
