Boiled bell pepper with eggs
Products
Bulgarian pepper - 2 pieces
Tomato - 1 piece
Chicken egg - 1 piece
Vegetable oil - 3 tablespoons
Parsley - a few twigs
Vinegar - 1 teaspoon
Salt - half a teaspoon
How to cook bell pepper
1. Chicken boil eggs, peel and cut across into 0.5 cm thick circles.
2. Wash and dry the parsley.
3. Wash the tomatoes, dry and cut into half rings.
4. Wash the bell pepper, cut out the stalks and remove the seeds.
5. Cut the peppers into thin strips.
6. Pour water into a saucepan, put on fire.
7. Add salt to boiled water, put bell pepper and cook for 7 minutes.
8. Drain water through a colander, put pepper on a dish, add salt, sprinkle with vinegar and vegetable oil.
9. Wash the tomatoes, dry and cut into half rings.
10. Put tomatoes, eggs and peppers on a dish, garnish with parsley.
Serve boiled bell peppers with hot eggs.
How to salt bell pepper
ProductsBulgarian pepper - 1 kilogram
Water - 1 liter
Salt - 2 tablespoons
Garlic - 3 prongs
Peppercorns - 3 pieces
Currant leaf - 2 pieces
How to salt bell pepper
1. Wash and dry the pepper, prick with a wooden knitting needle or a toothpick.
2. Heat water in a saucepan, bring to a boil.
3. Put pepper in boiled water, cook for 3 minutes.
4. Put 1 currant leaf at the bottom of the cans.
5. Arrange boiled peppers in jars - peppers should lie tightly to each other.
6. Prepare a solution - add salt to water, put on fire and add spices, boil for 1 minute. 7. Cool the brine slightly.
8. Pour the brine over the pepper.
9. Roll up the jars of pepper and store.
The salted peppers will be ready in 2 weeks.