Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil ((or use butter or ghee))
  • 1 small onion (optional - diced (white or yellow))
  • 1 cup chopped peppers
  • 3 cloves garlic (minced)
  • 1 teaspoon spicy chili flakes (Aleppo preferred, but paprika or cayenne are good subs)
  • 1.5 cups grated or diced tomatoes (with their juices)
  • 1/4 cup shredded melty cheese (optional - (use mozarella, Monterrey jack, or similar cheese))
  • 5 eggs
  • Salt and pepper to taste
  • FOR SERVING: Crusty bread or small tortillas, spicy chili flakes, crumbly feta cheese, fresh chopped parsley or basil

Instruction

  • Heat a large pan to medium heat and add the olive oil (or butter).
  • Add the onion and peppers and cook them down about 5 minutes, until softened.
  • Add the garlic and chili flakes and cook another minute.
  • Add the tomatoes with a bit of salt and pepper and stir them up. Cook them down until the tomatoes soften and lose some of their juices. Don’t let the pan dry out. About 10 minutes or so.
  • Sprinkle in half of the shredded cheese.
  • Beat the eggs in a bowl very lightly, then pour them into the pan. Tilt the pan a bit to let the egg mixture drip into the many nooks and crannies of your sauce. Do not mix it through too much. Top with remaining cheese.
  • Cover and cook them several minutes, or until the eggs are starting to set. Remove from heat and let the eggs finish cooking in the warm sauce, a few minutes more. If you prefer your eggs more set, just cook them longer as desired.
  • Sprinkle with fresh herbs, crumbly feta cheese and spicy chili flakes. Serve with warmed bread or tortillas.