Hungarian Ratatouille with Eggs

Ingredients

• 1 kg Desseded pepper
• 300 g Tomatoes
• 4 pcs Egg
• 2 tbsp Olive oil
• 2 pcs Small onion, finely chopped
• 2 clove Garlic
• 2 tbsp Red paprika powder
• 10 g Salt and freshly ground black pepper to taste

Method

1. Heat the oil over medium heat, add the finely chopped onions, season with salt, and let them soften a bit. Meanwhile, deseed the bell pepper, slice it, and cut into 2-3 cm pieces.
2. Once the onions have softened, add the bell peppers, season again with salt, and simmer on low heat, covered, for about 10 minutes. When the bell peppers are slightly softened, season with paprika and mix thoroughly.
3. Cut the tomatoes into wedges, add them to the pepper-onion base, and continue to cook until the tomatoes soften and begin to break down. I
4. n a mixing bowl, beat the eggs, then pour them into the pepper-tomato mixture. Once the eggs have set a bit, the dish is ready.