A colorful blend of eggs, peppers, and tomatoes gently cooked for a flavorful, filling breakfast.
# What You'll 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)
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add the diced green bell peppers to the skillet and cook for 3 to 4 minutes until they begin to soften.
03 - Stir in the chopped tomatoes and cook, stirring occasionally, for 5 to 7 minutes until the tomatoes break down and form a saucy consistency.
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 the eggs to set slightly at the edges, then gently stir with a spatula, scraping from edges to center. Continue cooking for 2 to 3 minutes until the eggs are softly set but still creamy.
07 - Remove the skillet from heat immediately to prevent overcooking. Garnish with chopped fresh parsley and crumbled feta, if desired. Serve warm, ideally with crusty bread.
