Peppers and Eggs

Cut the Bell Peppers (2) in half. Remove the seeds and then cut them into strips. Put your pan on medium heat and add a generous amount of Extra-Virgin Olive Oil (as needed).

Once this has started to warm, add in the strips of peppers and stir using a wooden spoon. Leave this to simmer, stirring occasionally to make sure the peppers are moist with oil.

While this is simmering, in a small bowl, crack the Eggland's Best Classic Eggs (4). Sprinkle a touch of Salt (to taste) into the bowl, and beat well using a fork. Once the peppers have softened, pour the egg mix into the pan and leave for 5-7 seconds. Then, mix rigorously using a wooden spoon. The eggs will start to become fluffy and mix in well with the peppers. Leave for another 5-7 seconds and repeat until the egg is cooked through.

Pour over with some Truffle Oil (to taste) and serve!