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Eggs With Peppers and Onion

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6 eggs 

1 onion 

1 tsp raspberry preserves 

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper 

1 tsp black pepper

1/4 salt (optional) 

1/2 cup olive oil

1 med bowl  

Medium skillet

Bread of your choice

Soft butter

Directions: 

Crack eggs and put them in the bowl, beat with a wire Wisk or fork until fluffy. Set eggs aside. Cut up the onion and the peppers in 1/2 inch cubes. Put olive oil in skillet and turn on flame to medium. Heat oil until hot, Put the onion and the peppers in the pan, Sautee peppers and onion stirring until tender, Add eggs and stir to combine, add black pepper and stir, remove from heat. Toast the bread then spread with butter and preserves. Serve with the eggs.

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