Turkish Sauteed Vegetables with Eggs

(Menemen II)

1 cubanelle pepper, cut in bite size
2 medium-size tomatoes, diced
~1/4 cup feta cheese, crumbled
2 eggs
2 tbsp extra virgin olive oil
Salt
Pepper

Saute the cubanelle peppers in the pan with olive oil at medium to high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes stirring occasionally at medium heat. Make sure you don't overcook, otherwise it will be dry. Add the feta cheese, stir.

Then, make room and break the eggs. When the egg whites are cooked, remove it from the heat. Do not overcook the egg yolk!

Serve with freshly baked Turkish bread as breakfast or brunch or lunch.