Soft scrambled eggs with peppers, onions, and tomatoes, seasoned and served with crusty bread.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers, diced
04 - 3 large ripe tomatoes, peeled and chopped
→ Eggs
05 - 6 large eggs
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Optional Additions
08 - ½ teaspoon ground sweet paprika
09 - ¼ teaspoon red pepper flakes, to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Feta cheese, crumbled (optional)
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add diced green bell peppers to the skillet and cook for an additional 3 to 4 minutes until beginning to soften.
03 - Stir in peeled and chopped tomatoes. Cook, stirring occasionally, for 5 to 7 minutes until the tomatoes break down and the mixture thickens into a sauce.
04 - Season the tomato and pepper mixture with salt, freshly ground black pepper, ground sweet paprika, and red pepper flakes, if using.
05 - In a separate bowl, lightly beat the eggs. Pour evenly over the tomato and pepper mixture in the skillet.
06 - Allow the eggs to set slightly at the edges, then gently stir with a spatula, scraping from edges to center. Cook for 2 to 3 minutes until eggs are softly set but still creamy.
07 - Remove skillet from heat immediately to prevent overcooking. Garnish with chopped fresh parsley and crumbled feta cheese if desired. Serve warm with crusty bread.
