Egg and peppers in a pan: a delicious Spanish recipe to try.

Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.

Add peppers and zucchini: Cook for about 8–10 minutes until slightly tender.

Stir in tomatoes: Add tomatoes (and a pinch of sugar if acidic). Simmer for 15–20 minutes until everything is soft and the mixture thickens. Season with salt, pepper, and paprika if using.

Cook the eggs: Make small wells in the vegetable mixture and crack an egg into each. Cover the pan and cook until the eggs are done to your liking (usually 4–6 minutes for runny yolks).

Serve: Garnish with chopped parsley and serve with crusty bread.