- 3 tbsp olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, crushed
- 3-4 green cubanelle peppers, chopped
- 2 tbsp water
- 2 tomatoes, chopped
- 100 g feta cheese
- 1/2 tsp dried savory
- 3 eggs
- black pepper
- fresh parsley, chopped
- Finely chop the onions and chop in small cubes the green cubanelle peppers and the tomatoes that you can peel or not to your taste, setting each of them in separate bowls.
- In a large frying pan, heat the oil over medium heat. Add the onions and the crushed garlic and fry for about 1-2 minutes without burning.
- Add the cubanelle peppers, fry for about 1 extra minute and then pour in about 30 ml of water. Cover and simmer for a few minutes over medium heat until they become tender but not mushy.
- Add the tomatoes to the frying pan, mix well and let them simmer for 5 more minutes.
- In a plate, crumble the feta cheese with a fork into chunky pieces. Add it to the pan, mix well. Sprinkle the dried savory and mix again. No need to add salt, as the feta cheese is salty enough.
- In a bowl, beat the eggs until smooth. Pour the eggs over the vegetables and the feta cheese in the pan and stir constantly scarping the sides of the frying pan, until the eggs are cooked and start to set.
- Sprinkle some freshly ground black pepper and some chopped fresh parsley leaves. Mix and serve.
Serve mish mash warm for lunch or as a light dinner accompanied by toasted bread and a glass of ayran. Some people like to have some fresh garlic cloves to bite into as well.