Peppers and Tomatoes

• Slice one or two peppers (or use chili flakes if you prefer) and dice a tomato (without the skin). These add flavor and heat to the dish. If you're using hot peppers, keep in mind they are optional.

• Cooking:Heat a pan with a little olive oil, then add the peppers and tomatoes. Stir them together.

• Since the tomato can be bland, the recipe adds a bit of tomato paste for extra flavor and lets the tomato juice evaporate to intensify the taste.

• Season the mixture with salt and pepper to your preference.
  

Cheese and Eggs

• Lower the heat and add diced yellow cheese (the type that melts well). Let it melt into the tomato and pepper mixture.

• Once the cheese is melted, crack in the eggs. The eggs should be added slowly and gently so they don't cook too fast.
  

Pastourma

• Add about three thin slices of pastourma. It infuses its rich, spiced flavor into the dish. Allow the mixture to cook over very low heat, covering the pan until the eggs are fully cooked.
  

Finishing Touch

• Once cooked, take the pan off the heat and sprinkle some oregano on top for additional flavor.