Piperade

Method

1. 1 Lightly grill the bell peppers until the skin is slightly charred, then peel and slice them into strips.
2. 2 Sauté onions and garlic in olive oil for 5 minutes until fragrant and translucent.
3. 3 Sauté the bell peppers for 5 minutes, then add the peeled and chopped tomatoes.
4. 4 Sprinkle with red chili powder, salt, and pepper, then simmer over low heat for 20 minutes until the mixture thickens.
5. 5 Beat the eggs, pour them into the pan, and stir gently for 2 minutes until the eggs are just cooked through and still runny.
6. 6 Turn off the stove and serve hot with bread.