Solmaz Amirnazmi’s Red Hot Chili Peppers, Tomatoes and Eggs |
Solmaz Amirnazmi is an internal medicine physician committed to preventive medicine, nutrition and healthy lifestyle with a passion for writing and delicious, nutritious and time-efficient cooking.
Solmaz is originally from the northwestern province of Iran. She graduated from Stanford and Thomas Jefferson and currently lives in Philadelphia. She has published her blog, http://www.alliswellthateatswell.com, since 2008.
Cookery Commentary:
Making healthy dietary decisions is one of the most important steps in fighting preventable disease. My recipes are tasty, healthy and simple; many are family recipes that have been modified for the times. Others are my own personal kitchen creations.
At my blog, you will find these wonderful recipes but also health and wellness advice so that when the time comes, you make the right choices with respect to lifestyle and diet. Interspersed you will find personal anecdotes that my family and friends have found entertaining through the years. I hope you will too.
My mission is to make information on preventive medicine as well as medical research more accessible to the general public. Whether you are healthy or fighting illness, the ultimate goal is a healthy state of mind and body. Enjoy the recipes, enjoy the stories, and most importantly, stay healthy!
Red Hot Chili Peppers, Tomatoes and Eggs
Ingredients:
- 4 tomatoes (preferably Campari)- sliced into about 6 pieces each
- 1 pepper straight sliced lengthwise (preferably half a red pepper and half a yellow pepper)
- ½ medium onion chopped
- 1 large garlic clove minced
- 3 Pete and Gerry's Heirloom brown eggs
- 1 tablespoon olive oil
- Crushed red hot pepper flakes or diced fresh chili pepper to taste
- Salt to taste
Directions:
Sauté onions, peppers and garlic in olive oil. Add salt and red hot pepper flakes/fresh chili pepper to taste. Once peppers start to brown (after about 5-7 minutes) add tomatoes and continue to sauté for another 5 minutes. Total sautéing time is about 10-12 minutes.
Next, add your eggs to the onion/pepper/garlic mixture (equidistant from one another), and with your spatula gently distribute the whites of the eggs over the vegetables. Cover pan with lid and cook until eggs reach desired level of doneness. (I like my eggs runny, so I don’t cook them for too long).
Enjoy this meal for breakfast, lunch or dinner and serve garnished with some fresh basil along with a piece of whole-wheat pita!
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