Peppers in Sage

We do brunch, in this household, very often on the weekends; sometimes on both Saturday and Sunday. And every little while I try to throw in a vegetable or two so that we aren't only eating eggs, sausages, and toast. And this recipe works great as a side dish. It's nothing fancy, but it's good. 

1 Red Pepper, cut into thick slices, then halved

3-4 Green onions, cut into 2” pieces

Salt to taste

Pepper to taste

½ tsp ground sage

Little oil

In a wok or deep frying pan, heat the oil on a high flame. Put in the peppers and allow them to brown on one side. Add in the green onions, salt, pepper, and sage, and toss together so the peppers brown on the other side. Remove from heat when browned and serve immediately with fried eggs and toast. The peppers should be soft and brown on the outside and slightly crisp on the inside.