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• 4 piece Ripe tomatoes
• 2 piece Long green peppers
• 4 piece Eggs
• 20 g Butter
• 1 tbsp Olive oil
• 1 tsp Pul biber flakes
• 1 tsp Dried oregano
• to taste White cheese
• to taste Salt

Zubereitung

1. Slice the peppers into rings and fry them in the two fats for three or four minutes, until the edges start to darken.
2. Add the tomatoes, salt them and cook over medium heat for ten minutes. Wait for the oil to separate and glisten at the edges — that is the sign the water has gone.
3. Lower the heat, break the eggs straight into the sauce and scatter the pepper flakes. Stir slowly and only two or three times, leaving streaks of yolk.
4. Take it off when the white has set and the yolk is still loose: the pan finishes the job. Scatter over the oregano and the cheese.