Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons olive oil
  • 1 habanero pepper (sliced)
  • 1 jalapeno pepper (sliced)
  • 1 serrano pepper (sliced)
  • 1 large sweet pepper – I used a Gypsy Hybrid
  • 2 large eggs
  • Salt and pepper to taste
  • ½ cup shredded cheddar cheese
  • Fresh chopped herbs for serving
  • Your favorite hot sauce

Instruction

  • Heat a tablespoon of oil in a pan over medium heat and add the pepper slices. Saute them about 3-4 minutes, then flip and cook another 4 minutes, until each side is nice and crispy. Remove the peppers from the heat.
  • Heat the same pan to medium and add remaining olive oil. Beat the eggs and pour into the pan and cook a couple minutes, until the eggs start to set. Season with salt and pepper.
  • Add most of the peppers onto the eggs (reserving a few for garnish), then add cheese.
  • Fold one side of the eggs over the other to form a half moon. Cook another minute to allow the eggs to set and cheese to melt.
  • Serve onto a plate and top with extra peppers and fresh herbs.
  • Drizzle with your favorite hot sauce as desired! Enjoy!