Perfect for those lazy Sunday brunches. Full of flavor and oh so cream...


  • 1 large onion, grated or chopped
  • 3 large juicy tomatoes, grated or chopped
  • 2 long green peppers, sliced
  • 2 1/2 tbsp Colive Extra Virgin Olive Oil (plus some to drizzle)
  • 4 eggs
  • 2 tbsp milk
  • 1 tsp tomato paste (optional)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Some black olives (optional)


  1. Deseed and slice your peppers. Put a pan over medium heat and add 1/2 tbsp Colive Extra Virgin Olive Oil and sautée peppers for 1- 2 minutes until they turn a bright green (see photo below). Take them out of the pan and set aside for later.

green peppers sliced in pan

  1. Grate or chop one onion ( if you want a smooth finish: grate. If you want a more chunky finish: chop), add 2 tbsp of Colive Extra Virgin Olive Oil to your pan over medium heat again and sauté onion in olive oil.
  2. Once the onions are somewhat transparent and soft, grate or chop (again grate for smooth and chop for chunky finish) 2 large tomatoes and add them to the pan. If you want a strong tomato flavour, also add 1 tsp tomato paste. Add salt and black pepper and mix well.
  3. Cook until half of the tomato juice has evaporated then crack your eggs.
  4. Once the transparent white of your cracked eggs starts to solidify, add 2 tbsp milk and start to scramble the eggs in the tomato sauce. 

eggs cracked with milk

  1. Once your eggs are almost cooked, add your green peppers to the pan for the last minute of cooking. You can also add a few black olives.
  2. Serve with warm pitta or warm crusty bread.
June 20, 2020 — Colive Team