# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 medium green bell peppers, diced
04 - 3 large ripe tomatoes, peeled and chopped
→ Eggs
05 - 6 large eggs
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Optional Additions
08 - ½ teaspoon ground sweet paprika
09 - ¼ teaspoon red pepper flakes, to taste
10 - 2 tablespoons chopped fresh parsley
11 - Feta cheese, crumbled (optional)
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 to 3 minutes until softened.
02 - Add diced bell peppers and continue cooking for another 3 to 4 minutes until they begin to soften.
03 - Stir in chopped tomatoes. Cook, stirring occasionally, for 5 to 7 minutes until the tomatoes break down and the mixture thickens.
04 - Season with salt, black pepper, paprika, and red pepper flakes if using. Stir to combine.
05 - Lightly beat the eggs in a bowl and pour evenly over the tomato and pepper mixture in the skillet.
06 - Let eggs begin to set around the edges, then gently stir with a spatula, scraping from edges to center. Cook until softly set but still creamy, about 2 to 3 minutes.
07 - Remove from heat to avoid overcooking. Garnish with chopped parsley and crumbled feta if desired. Serve warm with crusty bread.
