- 20 min
- 4 persons
- 340 g Tulip Pork Luncheon Meat
- 8 eggs
- 1 can chopped tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- Freshly ground pepper
- Toast bread
Fry the eggs in a non-stick skillet with a little oil. The yolks should be soft.
Dice and sauté the Pork Luncheon Meat, bell peppers and onion in a pot with oil until crispy.
Add the chopped tomatoes and cook for a few more minutes.
Serve the fried eggs and Pork Luncheon Meat mixture with toast bread. Season with salt and freshly ground pepper.