Begin by washing 7 sweet peppers, 1 tomato, and 1 onion thoroughly under cold water.

Cut the peppers into bite-sized pieces, and chop the tomato and onion similarly for even cooking.

Heat a generous amount of oil or butter in a large pan over medium heat until it shimmers. This helps to sauté the vegetables evenly and adds a delicious richness to the dish.

Add the chopped peppers, tomato, and onion to the pan. Sauté the vegetables, stirring occasionally, until they start to soften and become fragrant, about 15-20 minutes. If the mixture begins to dry out, add a splash of water or cover the pan with a lid to maintain moisture and ensure even cooking.

Peel and finely chop 3 cloves of garlic. Add the garlic to the pan towards the end of the cooking time to prevent it from burning, which could make it taste bitter.

While the vegetables are cooking, crack 3 eggs into a bowl. Lightly beat the eggs with a fork until well combined. You can also leave them to cook sunny-side up if you prefer a different texture.

Once the vegetables are tender and the garlic is fragrant, stir the mixture to ensure there is no excess liquid left in the pan. This will help the flavors meld together beautifully.

Pour the beaten eggs over the sautéed vegetables. Stir gently to combine the eggs with the vegetable mixture. If you prefer the eggs sunny-side up, avoid stirring and let them cook for a few more minutes until the eggs are set and slightly golden.

Season with salt and pepper to taste, adjusting according to your preference.

Serve the stew warm, paired with fresh goat or sheep cheese and a crusty bread like a baguette or ciabatta for added texture and flavor. 🥖🌈