Eggs in Paprika Tomato Vegetables

For the eggs in paprika-tomato vegetables, finely dice the spring onion. Remove the seeds from the peppers and chili peppers and cut them into thin strips. Sauté everything together in a little butter. Blanch the tomatoes (briefly scald them), remove the skin, remove the seeds and cut them into coarse pieces, add them and season with sea salt and pepper.

Mix in the coarsely chopped parsley and steam until the tomatoes break down and the vegetables become creamy.Remove the pot briefly from the heat and press 4 wells into the surface with a tablespoon. Carefully slide a beaten egg into each well and cover over low heat until set.

Season the eggs with a little paprika powder and sea salt and crumble the feta over them. Arrange the eggs in paprika-tomato vegetables in portions on warmed plates.

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