Letcho

1 Tbs. olive oil
1 medium onion, minced
3 peppers, sliced thinly
2 medium tomatoes, diced (optional)
Salt and freshly ground black pepper
1 tbs. paprika
2-3 eggs
1. In a large skillet over medium heat, heat oil and add onion and peppers. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 10 minutes, stirring occasionally.
2. Add tomatoes if desired and continue to simmer, covered, for 15 minutes. Season with salt, pepper and paprika to taste. Add eggs by making an indentation in the pepper mixture and carefully opening each egg into the indentation, salting and peppering each egg. The eggs steam in the covered pan, for 5-10 minutes, depending on what is desired. For a non-traditional approach, put a slice of feta on top of each egg. Serve immediately.