Scrambled Eggs with Tomatoes, Peppers, and Spices

Ingredients

Olive oil 50 ml

Red chili pepper 3

Onion 1

Garlic cloves 5

Cumin 1 tsp

Paprika 1 tbsp

Tomatoes in their own juice 800 g

Salt to taste

Eggs 6

Heat a frying pan with olive oil.

Finely chop the onion, pepper, and garlic.

Cook the finely chopped onion and pepper, stirring, for about 6 minutes. Add the chopped garlic, cumin, and paprika and cook until the garlic, onion, and pepper are soft (about 2 more minutes).

Tomatoes

Crack the eggs until they evenly coat the sauce. Cover for about 5 minutes to set the yolks. Then carefully remove the egg whites with a spoon and fold them into the vegetables, being careful not to disturb the yolks.

Sprinkle with feta. Serve with pitas.

Enjoy!