3 medium-sized firm ripe tomatoes, peeled (see bigos) and quartered
½ cup cold water
Freshly ground black pepper
4 medium-sized green bell peppers, quartered, seeded, deribbed and cut lengthwise into ½-inch wide strips
6 eggs
How To Cook:
1. In a heavy 12-inch skillet, warm the oil over high heat until a light haze forms above it. Add the sausage, garlic, hrisa and caraway and, stirring frequently, cook until the sausage is lightly browned.
2. Stir in the tomatoes, water and a liberal grinding of black pepper, and cook briskly until most of the liquid in the pan has evaporated and the tomatoes are reduced to a thick puree.
3. Add the peppers and simmer partially covered for about 10 minutes.Do not let the peppers overcook; they should be somewhat firm to the bite.
4. Break the eggs into a bowl and, stirring constantly, pour them into the sausage mixture. Stirring with the flat of a table fork or a rubber spatula, cook over low heat until the eggs begin to form soft, creamy curds. Serve at once from a heated platter.
