Dish originally from North Africa, it is a kind of pan-fried peppers, peppers, tomatoes, onions and to which are added at the end of the eggs.
3 cloves of garlic
Half a red pepper
125g goat or sheep cheese, feta type (from Bergerie de la Lienne if possible!)
Brown garlic onion, add peppers, tomatoes and 1/2 parsley.
Add 120ml of water, bring to a boil, simmer 5 min.
Create a crater to place each egg, crumble the cheese over the entire preparation, cook 10 min.
Serve with bread or better with baguettes.
Serve with a light red: Monferrato de Castello di Tassarolo, Sangiovese (di Filippo), Montefalco (di Filippo).