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Scrambled Peppers and Eggs

The balance of sweet bell peppers, mild chiles, and optional jalapeño creates layers of flavor, while the garlic and onion add aromatic depth. A touch of olive oil ties everything together, making this a wholesome and delicious choice.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5 People
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 eggs whisked
  • 2 red bell peppers diced
  • 1 small onion finely chopped
  • 2 poblano or Anaheim chilies chopped
  • 1 fresh green chili such as jalapeño, minced (optional)
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until it becomes translucent, approximately 1 to 2 minutes.
  2. Incorporate the diced bell peppers, chopped chilies, and minced garlic into the skillet. Season with a pinch of salt and a sprinkle of ground black pepper. Cook the mixture, stirring from time to time, until the peppers are vibrant in color yet still firm, about 4 to 6 minutes.
  3. Reduce the heat to medium-low and pour the beaten eggs into the skillet. Gently stir with a wooden spoon or rubber spatula to combine the ingredients. Continue stirring occasionally until the eggs are fully cooked but remain soft, which may take 3 to 8 minutes.
  4. Serve immediately, paired with toast, steamed rice, or wrapped in a flour tortilla for a versatile and satisfying meal.