• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 large onion thinly sliced
• 1 green bell pepper cut into thin strips about 2 inches long
• 1 red bell pepper cut into thin strips about 2 inches long
• 1 15 ounce can diced tomatoes or 3 medium tomatoes (boil to remove skins and then chop and core)
• 1 tsp piment d’Espelette
• 1/2 tsp sweet smoked Spanish paprika
• pinch sea salt and fresh pepper
• 4 eggs

Optional

• 4 fresh chopped parsley for garnish

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add garlic, onion, and peppers and cook for about  5 minutes until onions and peppers are beginning to soften.
3. Add tomatoes, pimento d’Espelette and paprika, mix well and continue to cook over a medium heat about 5 minutes.
4. Season to taste with salt and pepper.
5. While vegetables are simmering scramble eggs in a skillet with olive oil