Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 6 eachLarge eggs
- 500 gTomatoes, finely chopped
- 180 gGreen bell pepper, finely diced
- 100 gOnion, finely diced
- 2 tbspOlive oil
- ½ tspSweet paprika
- ½ tspFine salt
- ¼ tspBlack pepper
- 10 gParsley, chopped
Make it
- Heat the oil in a 28-cm skillet over medium heat. Cook the onion and pepper for 7 minutes, stirring, until softened.
- Add the tomatoes, paprika, salt and pepper. Simmer uncovered for 8–10 minutes, until the tomatoes collapse and their liquid is reduced but not dry.
- Beat the eggs lightly and pour them into the pan. Reduce the heat to medium-low and fold slowly for 4–6 minutes, until the eggs are fully set with no liquid egg and reach 71°C/160°F.
- Take the pan off the heat, scatter with parsley and serve immediately in four portions.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.