A vibrant blend of eggs, peppers, onions, and tomatoes cooked to creamy perfection with herbs and spices.
# Needed Ingredients:
→ 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 or 1 can (14.5 oz) diced tomatoes, drained
→ 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 (pul biber), to taste
10 - 2 tablespoons chopped fresh parsley, for garnish
11 - Crumbled feta cheese, optional
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Add diced green bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.
03 - Stir in peeled and chopped tomatoes or drained canned tomatoes. Cook while stirring occasionally for 5 to 7 minutes until the mixture becomes saucy.
04 - Season the tomato and pepper mixture with salt, freshly ground black pepper, ground sweet paprika, and red pepper flakes if using.
05 - Lightly beat the eggs in a bowl and pour them evenly over the tomato mixture in the skillet.
06 - Allow 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 from heat immediately to avoid overcooking. Garnish with chopped fresh parsley and crumbled feta cheese if desired. Serve warm with crusty bread.
