Instructions: Preheat the oven to 190c,375f gas mark 5.

Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins,deseed and cut the flesh into strips.

Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and tomatoes and cook for a further 4-5 minutes.

Season the beaten eggs and add to the pan allowing to set slightly before scrambling. The eggs should not become to dry.

Notes Delicious served with crusty bread and butter and a dressed herb salad

NOTES : A typically Spanish combination of red peppers,garlic and eggs which makes a superb lunch or light supper dish

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