Egg in Capsicum

  • Starter
  • Servings
  • 2Spicy
  • 30 MintsCook Time
  • Cuisine : Others
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An egg is a unique item which can chiefly enhance the taste of every dish it is used in. Thus, when Mexican style is tried out using Egg and capsicum then the taste it offers is beyond our range, try it at home and make a change in your food habit.


  • 1 tablespoon olive oil

  • 1 small brown onion, finely chopped

  • 1 garlic clove, crushed

  • 1 teaspoon smoked paprika

  • 3 (about 300g) tomatoes, coarsely chopped

  • 1/2 red capsicum, seeded, finely chopped

  • 80ml (1/3 cup) Massel chicken style liquid stock

  • 2 eggs

  • 2 tablespoons coarsely grated cheddar

  • Chopped fresh continental parsley, to serve

  • Bread, toasted, to serve

  • Salt, to season


Frying Pan, Spoon

Step By Step Method

  • Step 1

    Heat the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Cook the onion, stirring, for 1-2 minutes or until the onion is soft. Add the garlic and paprika, and cook, stirring, for 1 minute or until aromatic. Add the tomato and capsicum, and cook, stirring often, for 3-5 minutes or until the tomato is soft.

    Step 2

    Add the stock. Reduce heat to low and simmer for 5 minutes or until the mixture thickens. Season with salt and pepper. Crack 1 egg into a small cup. Use the back of a spoon to make a hollow in the sauce. Pour in the egg. Repeat with the remaining egg. Cook for 2-3 minutes or until the eggs are set.

    Step 3

    Sprinkle with the cheddar and parsley. Serve with toast.

About Chef

Anbuselvi D

Chef Anbuselvi D is a & M.phil (Tamilnadu).She did the and food processing and quality control at V V Vanniaperumal college for woman Tamilnadu, M.phil food science and Nutrition,Coimbature,TN.She has a 3 years of experience in teaching field in catering institute at Bakery and confectnary section. She is entrepreneur too preparing home needs cake and chocolates in name of the purple cake at Belgaum. She got an award of Best faculty 2015 from catering institute of management. She published a journal in national level.

Chef Anbuselvi D is a gold medalist in and she is working as a lecturer at Nexus Institute of Hotel Management and Catering Technology, Belgaum.