Ingredients
3 medium tomatoes, peeled,seeded and chopped
1 green pepper, diced fine
6 eggs, beaten
3 tablespoons olive oil
8 ounces feta cheese, crumbled
salt and pepper
Method
Sources
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dataset
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Put the tomatoes and green pepper in a non-stick frying pan and cook them until they are a very thick sauce. Season to taste. Add oil and eggs. Let the eggs cook till set on the bottom before giving them a stir. Bring the set eggs up (like when you scramble eggs), and continue to cook, in this way. When the eggs are fully cooked, top with the cheese. Allow the cheese to melt (don’t stir).