How to make
Put the pan on the stove, pour olive oil and add finely chopped onions and pre-cleaned and sliced green peppers.
Fry until the onion begins to change its color. Add the pre-peeled and ground tomato juice, add your desired amount of salt and sprinkle with 2-3 pinches of sugar, stir and cook until the tomato juice begins to thicken.
Beat the eggs and add them to the thickened sauce. Stir and add the grated cheese and then stir again.
Distribute the roasted (whole, along with the stems) peppers in the summer stew and stir so they can mix well with the sauce.
From my childhood, I present you this absolutely tasty pepper stew with tomato sauce!
