Georgian eggs with tomatoes and peppers

Peel the onion and slice it into half-rings. Remove the seeds from the bell pepper and cut it into strips. Dice the tomatoes.

Heat the sunflower oil in a large skillet over medium heat. Add the onion and sauté until softened, about 3-5 minutes.

Add the bell peppers to the onions and sauté for another 5-7 minutes until the peppers soften. Stir in the tomatoes, adjika, minced garlic, salt, and ground pepper. Mix well and simmer, covered, for 10-15 minutes until the sauce thickens.

Create four wells in the vegetable sauce and carefully crack an egg into each one. Season the eggs with salt. Cook over low heat, covered, for 5–7 minutes until the yolks reach your desired level of doneness.

Serve hot. Continue this stage for the "Georgian Eggs with Tomatoes and Peppers" dish until the ingredients are evenly distributed before the next step.