WEEKEND COOKING: EGGS AND PEPPERS DISH

This weekend's cooking is a quick and delicious meal. My mom used to cook it in the summer, but I am so addicted to it that I make it throughout the year.

EGGS AND PEPPERS DISH

You need:
1 Tbsp olive oil
4 eggs
2-3 cups of sliced roasted and peeled red peppers (I use the Daily Chef peppers, but any other peppers will do if they do are not preserved with vinegar)
2 cans (15 oz) diced tomatoes
1 medium size onion, sliced into larger chunks
5 or more garlic cloves, cut
1 cup crumbled feta cheese (you can substitute with other cheese, or skip it entirely)

salt to taste and paprika optional)


 




Instructions:
Soften the onion in the oil and add the garlic. As soon as the garlic is softer, add the tomatoes with 15 oz of water, and bring to boil. Meanwhile, beat the eggs together in a bowl. Stir a bit of the hot tomatoes into the eggs (one spoonful at a time), gradually increasing the temperature of the eggs. Then add the eggs to the pot with the rest of the onion-tomato mix. Cook the eggs and add the peppers. Before turning off the heat, add the salt, paprika, feta cheese (if you want). The dish could be served hot or cold with additional cheese on top.