This recipe is from Turkey, although you may first think of Italy when you review the list of ingredients. Serves five or six.
2 medium onions, sliced
3 T. butter or margarine
3 green peppers, seeded and thinly sliced
3 medium tomatoes, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup water
Salt and pepper to taste
Paprika to taste
V.S.P. In a large skillet, sauté the onions in butter for about 5 minutes. Stir in the green peppers, tomatoes, chopped parsley, water, salt and pepper. Cook the vegetables, covered, for about 30 minutes, or until they are soft and all the liquid has evaporated. With a spoon make 6 depressions in the mixture, each large enough to hold an egg. Drop an egg into each depression and sprinkle them with paprika. Cook the dish, covered, over moderate heat for 5 minutes, or until the eggs are set. Serve immediately as an appetizer or a luncheon dish.