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🛒 Ingredients

• Eggs 100 g · 155 kcal
• Tomatoes 150 g · 27 kcal
• Green bell pepper 50 g · 10 kcal
• Onion 30 g · 12 kcal
• Olive oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Finely chop the onions and green bell pepper. Dice the tomatoes into small cubes.
2. Heat olive oil in a skillet over medium heat. Add onions and sauté until softened, about 3-5 minutes.
3. Add the green bell pepper and continue to sauté for another 5-7 minutes until they are slightly tender.
4. Stir in the diced tomatoes, season with salt and black pepper to taste. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
5. Make two wells in the tomato mixture and crack an egg into each well. Season the eggs with a pinch of salt.
6. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are to your desired consistency.
7. Serve hot directly from the skillet, optionally garnished with fresh parsley or red pepper flakes, with crusty bread for dipping.