Summer means colours. Vibrant, shining glittering colours everywhere. From nature to festivals, we are surrounded by the ‘Joie de Vivre’ which is enhanced by those beautiful golden rays. People smiling, longer days and more fun to be had means less time for laborious cooking, heavy dishes or lots of washing up.
A light, vibrant meal that’s ready in minutes allowing us time to enjoy the summer. Good for any time of the day and packed with plenty of protein.
Also, it’s about time we celebrated eggs here at Primal Eye. I mean let’s give a wholehearted round of applause for the humble little egg. The nugget of delight. The most versatile little snack or meal; see what I mean? You can add more and create a substantial dish, or you can just have one as a protein and fat-fueled snack. Why stop at one, though? Treat yourself and have three.
So here’s a fast summer recipe, because we’re far too busy building sandcastles in the sand and pumping up the lilos. It takes about 10 minutes which is actually quite long for an egg-based recipe but it needs that time as we are cooking it slow and low. All you need is a few peppers which are now in season, sweet and small and so gorgeous in colours.
Adding a couple of free range eggs ensures a high protein meal that will keep you full for a long time and I included tomatoes as they are very much in season at the moment so they’re adorning markets, smelling so gorgeous and looking such a deep-red colour it’s the perfect time of year to go crazy for them. If you wanted to add a little red pesto to this, once it’s plated up, it would add lots of flavour and another dimension to the tomato element.
The tomatoes and the peppers cooking in the butter gives of such a sweet smell! It’s incredible! Sweet things get sweeter when they heat up and if I had to describe this in one word it would be: Cute! Add a generous amount of black pepper to balance the sweetness and really bring the eggs to life.
- 3 free-range pastured eggs
- 25g organic grass-fed butter (salted or unsalted as you can season later)
- 3 small ripe tomatoes, sliced
- 3 baby peppers, sliced (I used orange and red)
- Salt and pepper to season
- Roughly beat your eggs in a bowl or jug and season.
- Heat your butter on a very low heat and add the tomatoes and peppers. Fry for a minute or so before spreading them out evenly in the pan and pouring on the egg.
- Allow to cook until the middle is set. Placing a lid on top will help cook it faster - just ensure you keep checking as you don’t want to overcook it.