Seed and dice the pepper; dice the tomatoes. Crack the eggs into a bowl with salt and lightly combine them with a fork.

Ingredients

• 20 gOil, olive, salad or cooking
• 250 gPeppers, sweet, red, raw
• 600 gTomatoes, red, ripe, raw, year round average
• 240 gEgg, whole, raw, fresh
• 6 gSalt, table
• 2 gSpices, paprika

Method

1. Seed and dice the pepper; dice the tomatoes. Crack the eggs into a bowl with salt and lightly combine them with a fork.
2. Heat oil in a pan to 175 °C, add pepper and fry for 6 minutes. Stir in tomatoes and sweet paprika and cook at 92 °C for 8 minutes until loose juice has evaporated.
3. Reduce heat to 145 °C, pour in the eggs and fold them slowly from the edges to the centre with a broad spatula for 3 minutes. Remove when the eggs are glossy and still slightly soft.