INGREDIENTS:
1 onion
2 bell peppers
2 tomatoes and/or tomato sauce
4 eggs
seasonings to taste
Chop the vegetables into even pieces and set the eggs aside.
Sauté the chopped onion in a little oil, and once it turns translucent, add the peppers and tomatoes. (If you want to reduce the amount of fat, use less oil and add a splash of water to the onion while sautéing.)
Season to taste. (You can add chili peppers if you like it spicy — let your imagination run free.)
After about 20 minutes, when the vegetables are done, use a spoon to make small wells and crack the eggs into them.
Cover and let it cook for another 5–10 minutes, until the eggs reach your desired texture.
The sweet spot is when the yolk is still slightly runny.
And that's it! Serve it with a side of your choice — I like bread, because I love dipping it into the yolk.