In an oven-safe pot, sautee two green bell peppers, diced and half a white onion, chopped in some olive oil until soft.

Add two tomatoes, chopped, salt, pepper and some smoked paprika and stir. Let this cook for about 10-15 minutes.

If you don’t have an oven safe pot or skillet, transfer the mixture to a 9 x 13 baking dish. Make 4 little divots in the vegetable mixture and crack an egg into each divot.

Bake until the eggs are set (about 15 minutes.

To serve, spoon a dollop of ricotta onto your plate and top with the vegetable and egg mixture.

I’m a sucker for a runny yolk!