Firstly, chop all the vegetables ( green pepper, yellow pepper, onion, tomatoes).
Place a big skillet on the stove on medium heat, Then add all the chopped vegetables and the butter.
Stir occasionally keep it on the medium heat for 5 to 10 minutes. Then, add the spinach, stir.
After that, add the tomato sauce and the spices, Then lower the heat and leave it to simmer for 5 minutes.
After that, crack the eggs over the veggies.
Leave it on the low heat until the egg is fully cooked.
Garnish with some chopped parsley (optional) and serve.
Notes
This recipe has a hint of spice in it, if you don't like it spicy, skip the chilli flakes.
You don't need to use the whole egg. If you like, you may use the egg whites only.
Stir in the eggs to make scrambled eggs with veggies.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.Meal Prep: Make a big patch and divide it between containers and keep them in the fridge to enjoy later.