Hungarian Peppers And Eggs

• 3/4 pound yellow banana peppers or yellow bell peppers
• 1 yellow Hungarian wax pepper (4 oz.) or 2 yellow Fresno chilies (also called Santa Fe Grande or wax; 2 oz. total)
• 2 firm-ripe tomatoes (1/2 lb. total)
• 1 tablespoon olive oil
• 1 onion (6 oz.), finely chopped
• 8 large eggs
• About 1/2 teaspoon salt
• About 1/8 teaspoon pepper

1. Stem and seed yellow banana and Hungarian peppers (or chilies). Cut banana peppers into 1/2-inch squares. Finely chop Hungarian pepper.
2. Rinse tomatoes, core, and cut in half crosswise. Gently squeeze out and discard seeds and juice; coarsely chop tomatoes.
3. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, all the peppers, and half the tomatoes. Stir often until vegetables are tinged with brown and all liquid evaporates, 7 to 9 minutes.
4. Meanwhile, in a bowl, beat eggs to blend with 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
5. Add egg mixture to vegetables and reduce heat to medium-low. With a wide spatula, lift cooked portion of eggs to allow uncooked portion to flow underneath until eggs are softly set, 1 to 2 minutes. Transfer to plates. Garnish with remaining tomatoes. Add salt and pepper to taste.

peppers, yellow hungarian, tomatoes, olive oil, onion, eggs, salt, pepper

Taken from www.myrecipes.com/recipe/hungarian-peppers-eggs (may not work)