This is a great way to use leftovers. Just about anything will go in and just break eggs on top. Here is a simple version but be imaginative – use your garden or refrigerator. Accompany this dish with a fresh leafy salad and you have a way to kick-start your system in the new year.
Ingredients
2 peppers 4 ripe tomatoes grated or chopped. Leave skins out 2 cloves garlic chopped ¼ kilo cheese (any Greek cheese) ½ bunch parsley finely cut ¼ teaspoon sugar Salt and pepper to taste ¼ cup olive oil Hot chilli, chilli flakes or sweet paprika can also be added
Method
1. Wash, clean peppers from seeds and cut into small slices.
2. Sauté peppers in hot oil.
3. Add garlic, add grated tomatoes, add sugar, pepper, cover and allow cooking for about 10 minutes.
4. Add parsley, cheese.
5. Beat eggs with 2 drops of water, pour onto sauce, turn heat off and cover and let stand till eggs are cooked.