|Garlic||1 Clove (5 gm)|
|Sweet red pepper||1|
|Olive oil||1 Tablespoon|
|Bacon slices||32 Ounce|
|Ground pepper||2 Pinch|
|Chives||1 Tablespoon, chopped|
Peel the onions and slice thinly.
Peel and chop the garlic clove.
Quarter the red pepper, remove the seeds and membrane, wash, dry and cut it into strips.
Score the tomatoes on the round end, set in boiling water a few minutes, remove the skin and stem and cut into eighths.
Heat the oil in a large pan.
Fry the bacon briefly, and add the strips of pepper, onion rings, garlic and tomatoes.
Cook 5 minutes, stirring constantly.
Slice the olives, add to the pan and season with the pepper.
Crack the eggs one after another into a cup and carefully slide them into the pan.
Cook covered 5 to 10 minutes to thicken the eggs.
Sprinkle the eggs with salt, paprika and chives.