4 small green peppers
6 tomatoes, peeled and chopped
1 tbsp fresh basil, chopped
salt and freshly ground black pepper
4 egg
paprica
6 tomatoes, peeled and chopped
1 tbsp fresh basil, chopped
salt and freshly ground black pepper
4 egg
paprica
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Slice the top off each pepper and remove the seeds and pith.
3. Rinse each pepper thoroughly and leave upside down to drain.
4. Place the tomatoes in a bowl, and add the basil with salt and pepper to taste.
5. Mix well and pile into each pepper.
6. Crack a raw egg into each pepper and sprinkle the top with salt and paprika.
7. Arrange in an ovenproof dish and cook in oven for 10-15 minutes.
Serve immediately.
2. Slice the top off each pepper and remove the seeds and pith.
3. Rinse each pepper thoroughly and leave upside down to drain.
4. Place the tomatoes in a bowl, and add the basil with salt and pepper to taste.
5. Mix well and pile into each pepper.
6. Crack a raw egg into each pepper and sprinkle the top with salt and paprika.
7. Arrange in an ovenproof dish and cook in oven for 10-15 minutes.
Serve immediately.
serving amount
serves 4
rate this recipe
9.6
out of 10
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more information
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