Ingredients
1tbspolive oil
1small white onion,finely diced
1large green bell pepper,diced
15ozdiced tomatoes,(1 can), with their juices
1tbspbutter
1tspaleppo pepper
fine sea salt and freshly-cracked black pepper
4eggs
chives,sliced
parsley,chopped
eta,crumbled
avocado,sliced
Preparation
Heat oil in a large sauté pan over medium-high heat. Add onion and peppers and sauté for 5 minutes, stirring occasionally, until softened.
Reduce heat to medium. Add the tomatoes, butter, Aleppo pepper, plus a generous pinch of salt and black pepper. Stir until evenly combined, then sauté for 2 more minutes, until the tomatoes are nice and hot.
Crack the eggs on top of the tomato mixture. Let the eggs cook for about 1 minute. Then use a spoon to break the yolks and briefly stir the eggs into the tomato mixture.
Continue cooking until the eggs reach desired level of doneness.
Serve immediately with desired garnishes, along with some crusty sliced bread for dipping.
