FOR THE KAYANA
60 ml olive oil
1 red onion, chopped
1 green bell pepper, sliced into strips
1 spicy pepper, sliced into strips
freshly ground pepper
200 gr. ripe tomatoes, coarsely grated
150 gr. DODONI crumbled feta
freshly baked bread (any kind you like)
2-3 tbsp parsley, finely chopped
Wash the vegetables and chop them. Grate the tomatoes.
Heat the olive oil in a pan. Sauté the onion for 2-3 minutes until translucent. Add both peppers, sprinkle with salt and freshly ground pepper and sauté for another 3-4 minutes, until they soften a bit. Add the tomatoes, stir and lower the heat.
Let the sauce cook for 8-9 minutes, stirring occasionally, until it thickens. Crack the eggs into a bowl and beat them until lightly mixed (not as much as you would for an omelet). Add them to the tomato sauce and, using a wooden spoon, keep stirring (like scrambled eggs), on lower heat. Towards the end, just when the egg dough starts to thicken, add the DODONI Crumbled Feta. Remove from heat while they still are juicy.
Serve with a bit of chopped parsley and fresh bread to enjoy the tomato sauce remaining from Kayana.