1/3 cups of butter
1/4 (chay) of thyme
6 beaten eggs
4 medium-sized onions, sliced
4 tomatoes, peeled and seeded into wedges
3 large red peppers, seeded and cut into slices
Salt and black pepper to taste
1 Melt the butter in a frying pan. Add the onion and cook over low heat, stirring constantly, until it softens. Add the tomato, bell pepper, salt, black pepper, and thyme.
2 Mix well, cover, and cook over low heat, stirring occasionally, for 15 minutes. Pour in the eggs and mix carefully with a fork. Fry until the eggs are cooked but still moist.
1/3 cups of butter
1/4 (chay) of thyme
6 beaten eggs
4 medium-sized onions, sliced
4 tomatoes, peeled and seeded into wedges
3 large red peppers, seeded and cut into slices
Salt and black pepper to taste
1 Melt the butter in a frying pan. Add the onion and cook over low heat, stirring constantly, until it softens. Add the tomato, bell pepper, salt, black pepper, and thyme.
2 Mix well, cover, and cook over low heat, stirring occasionally, for 15 minutes. Pour in the eggs and mix carefully with a fork. Fry until the eggs are cooked but still moist.
1 Melt the butter in a frying pan
Add the onion and cook over low heat, stirring constantly, until it softens
Add the tomato, bell pepper, salt, black pepper, and thyme
2 Mix well, cover, and cook over low heat, stirring occasionally, for 15 minutes
Pour in the eggs and mix carefully with a fork
Fry until the eggs are cooked but still moist.
