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Ingredients

• •3 tbsp butter
• •1 green bell pepper, diced (or Turkish sivri biber if available)
• •4 tomatoes, diced
• •1/2 tsp salt
• •4 eggs, lightly beaten
• •Black pepper to taste
• •Crumbled feta cheese, for serving (optional)

Steps

1. 1.Melt the butter in a skillet over medium heat and cook the diced green pepper until softened, about 5 minutes.
2. 2.Add the tomatoes and salt, and cook, stirring occasionally, until they break down into a thick, jammy sauce, 8-10 minutes.
3. 3.Pour in the beaten eggs and immediately begin folding them into the tomato mixture with a spatula - unlike shakshuka, the eggs are stirred through rather than left whole, so they turn soft and slightly curdled rather than poached.
4. 4.Cook, stirring gently, until the eggs are just set but still creamy, about 1-2 minutes - remove from the heat while they still look slightly underdone, since they'll keep cooking in the residual heat.
5. 5.Season with black pepper, top with crumbled feta if using, and serve immediately with crusty bread.