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• 3 tablespoons olive oil
• 2 small onion, finely chopped (optional but common)
• 2 green pepper (bell or similar), chopped
• 2 clove garlic, minced​
• 4 medium tomatoes, chopped (or 1 cup canned chopped tomatoes)
• 2 tablespoon tomato paste (optional, for richness)
• 6–8 eggs
• 1 teaspoon paprika
• 2 Pinch chili flakes (optional)
• Salt and pepper to taste
• Crumbled feta or white cheese (optional, but traditional in some versions)
• Fresh parsley for garnish
• Bread for serving

1. Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes.
2. Add chopped green pepper and cook until softened, 3–5 minutes.
3. Stir in garlic, cook 30 seconds, then add tomato paste (if using) and cook 1 minute to deepen the flavor.
4. Add chopped tomatoes, paprika, chili flakes, salt, and pepper. Simmer 5–7 minutes until tomatoes break down and become saucy.
5. Reduce heat to low. Crack eggs directly into the pan and gently stir once or twice to lightly scramble them into the sauce; cook until just set but still soft and slightly runny, 2–4 minutes.
6. Sprinkle with crumbled cheese (if using) and chopped parsley. Serve immediately in the pan with bread for scooping.

Cory La Roe