Prep Time 5′       Cooking Time 10′        Serves 3


  • 4 tbsp olive oil
  • 1/2 finely chopped onion
  • 1/2 bell pepper
  • 4 ripe tomatoes
  • 6 eggs
  • Salt
  • Freshly ground pepper
  • Some fresh cream cheese, to serve


  1. Wash the bell pepper and remove the seeds. Finely chop it.
  2. Peel the tomatoes and finely chop them.
  3. Heat a pan without any fat and add the chopped vegetables.
  4. Let them cook over medium to high heat until all the liquids evaporate and the pan dries out.
  5. This takes about 10 minutes, depending on how juicy they are.
  6. When completely dry, add the olive oil, onion, and bell pepper.
  7. Season with a little salt and freshly ground pepper.
  8. Sauté for a few minutes until the onion softens.
  9. Crack the eggs into a bowl. Gently mix them with a fork.
  10. Pour them into the pan with the sauce.
  11. Reduce the heat further and stir occasionally until they begin to set gradually.


Source: Argiro Barbarigou