6 persons

  • 2 red bell peppers
  • 1 tbsp olive oil
  • 1 medium onion
  • 3 cloves of garlic
  • 8 tomatoes
  • 6 eggs
  • 2 green hot chili peppers (use more or less depending on what you like)
  • 1 tbsp tomato paste
  • 1/4 cup fresh basil
  • 1 teaspoon sweet paprika
  • Pepper and salt

Preparation method:

Wash the vegetables.

  • Shred the onion and garlic
  • Chop the bell peppers and chili peppers
  • Peel the tomatoes and chop them
  • Shred the basil

Heat the olive oil in a large pan and add the onion and garlic. Fry until the onion becomes glassy. Turn down the fire a bit and add the bell peppers. Mix and let it simmer for 3minutes with a lid on the pan.

Now add the tomatoes, chili peppers and tomato paste. Mix everything well and let it simmer for another 15 minutes with the lid on the pan.

Add the herbs and mix again.

Crack the eggs and carefully drop them (spread them) on the vegetables without breaking the yolk. Let it cook for 5 more minutes.


This dish is best served with warm pita bread, but mind the extra calories!

Nutritional values:

 per 100g per portion
Kcal 41 168
Protein (g) 2,4 10
Lipids (g) 2,2 9
Carbohydrates (g) 2,9 12
Dietary Fiber (g) 1,6 6,5