2  Onions, coarsely chopped
2 tbsp  Butter
2 tbsp  Olive Oil
1  Red Bell Pepper, coarsely
1 Green Bell Pepper, coarsely chopped
1/4 tsp  Crushed red pepper
1/2 tsp  Dried Oregano
2  Tomatoes, peeled and coarsely chopped
4  Eggs
1 cup  Mozzarella or other White Cheese, shredded


Cook onion with butter and olive oil in large sauté pan until soft. Add bell peppers, crushed red pepper, and oregano, continue cooking until soft. Add meat to onions along with tomatoes, cook until tomatoes are warmed and tender. Season with salt and pepper. Gently break eggs over the top without breaking the yolk. Cover and cook until eggs are done. If using cheese, spread over the top once eggs are partially set, then recover and cook until melted. 


I double the quantity of spices and herbs because I prefer a bolder flavor with this dish. Experiment to perfect the perfect flavor for you.

When possible, I will always substitute fresh chopped herbs for dried. Always double or more of what the recipe calls for, and stirred in just before adding the cheese.

This dish can also be made with ground beef or lamb, or a combination of both totally 1 lb. I have found I prefer the flavor or sauteing the mince separately, and adding with the tomatoes. This gives the spices and herbs a stronger flavor.