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Sauté Vegetables

• 1 tsp Olive Oil
• 1/2 Onion
• 1/2 Green Pepper
• 1 Garlic Clove

Heat olive oil in a small pan over medium heat. Add finely diced onion and bell pepper to the skillet. Sauté until softened, about 3-4 minutes. Then add minced garlic and sauté for another minute until fragrant.

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Cook Tomatoes and Eggs

• 100g Diced Tomato
• 1/2 tsp Paprika
• 2 Eggs

Add finely diced tomatoes to the pan and season with salt and pepper to taste. Cook until they release their juices and soften, about 4-5 minutes. Sprinkle paprika over the tomato mixture. Lower the heat and crack the eggs directly into the skillet over the tomato mixture. Use a spatula to gently scramble the eggs and mix them with the vegetables. Cook until the eggs are set to your desired consistency, stirring occasionally, 6-8 minutes for soft scrambled eggs.

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Season and Serve

• 20g Feta Cheese

Top with feta cheese and season with salt and pepper to taste. Garnish with fresh parsley or cilantro if desired. Serve hot, optionally with bread on the side.