Vegetable pan with egg and bacon

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 39
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 big onion
  • 1 red and yellow pepper
  • 100 g Bacon
  • 4 Stem(s) flat leaf parsley
  • 1 TABLESPOON Tomato paste
  • 2 can(s) (425 ml each) chunky tomatoes
  • 7-10 Tbsp salt, pepper, sugar
  • 4 Eggs

Directions

  1. 1

    Peel and finely chop the onion. Clean, wash and cut the bell peppers into strips. Fry bacon in a large pan without fat until crispy. In the meantime wash and chop the parsley. Take out the bacon.

  2. 2

    Fry the onion and bell pepper in bacon fat. Sweat tomato paste with. Add tomatoes and parsley, season with salt, pepper and sugar. Bring to the boil and simmer for 2-3 minutes. Beat the eggs, add them to the tomato sauce and let them simmer covered at low heat for about 8 minutes. Serve with bacon. Bread tastes good with it.

Nutrition Facts

KCAL
260 kcal
CARBS
7 g
FATS
19 g
PROTEINS
14 g