Eggs baked with tomatoes and peppers

Eggs for breakfast in a "vegetable" setting - a very nice and healthy dish.

Ingredients

• Olive oil - 1 tbsp. l.
• Red onion - 1 pc.
• Salt - 1 pinch
• Sweet, red and yellow peppers (2 pcs.) - 4 pcs.
• Bitter pepper, red - 2 pcs.
• Tomatoes - 3 pcs.
• Fresh spinach leaves - 2 crumbs
• Paprika - 1 pinch
• Large eggs - 4 pcs.
• Black pepper, ground - to taste

Directions

1. Cut the onion into half rings. Peel the bell peppers and cut into strips. Peel the hot peppers and chop finely. Dip the tomatoes in boiling water, cool under cold water, peel and chop coarsely.
2. Preheat oven to 200 degrees. Heat oil in a heat-resistant skillet over low heat. Add onions and a pinch of salt. Cook for 5 minutes.
3. Add bell and hot peppers (if you don't like hot peppers, reduce the amount of hot peppers or don't add them). Cook for another 5 minutes.
4. Stir in tomatoes and cook until tender.
5. Add spinach and paprika. Cook for a few minutes to soften the spinach.
6. In the vegetable mixture, use a spoon to make room for each of the 4 eggs. Beat in eggs gently.
7. Place the pan in the oven and bake the eggs and vegetables for about 5 minutes, so that the eggs just “grab” (be careful not to overcook them).
8. Sprinkle the dish with pepper and eat it to your health!