It’s delightful, it’s delicious, it’s de-lovely.
~ Cole Porter
Tonight, I came home rather hungry and with no grand visions of dinner. I found 1/3 of a capsicum in the fridge, and half a box of eggs in the cupboard – so dinner took the form of an experiment: spiced eggs with capsicum, dill & parmesan on toast. A seemingly odd combination of flavours perhaps, but it was yummy and just the thing I needed!
1 tbsp olive oil
1/3 capsicum, diced
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp ground chilli
sprinkle of dill
sprinkle of parmesan
pepper to taste
2 slices of toast
Heat the olive oil, paprika, curry powder and ground chilli in a non-stick pan over medium heat. Swirl the pan such that the mixture spreads evenly across the base of the pan.
- When the oil is hot, crack the eggs into the pan, and add in the capsicum. Leave it to cook while you prepare the slices of toast.
- Using a spatula, scoop the eggs carefully and arrange them on the slices of toast, adding sprinkles of parmesan, dill and pepper. Eat immediately, preferably with knife and fork, while sitting/standing in your favourite corner of the house.