3 handfuls of nettle (dock, salt bush)
7-8 dried red peppers
4-5 tbsp sunflower oil
150 g feta cheese
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Dry Peppers cleaned of seeds and boil until soft. Cleared of scales and finely. Cleaned and washed nettle is boiled in a little salted water (if using salt bush leaves only milled for 2-3 minutes, because they are more tender). Drain and cut into small pieces. Add to stew in hot sunflower oil chopped onion, together with the peppers. Fry ten minutes and add the crumbled feta cheese and lightly beaten eggs. If necessary, add salt. Fry a few minutes until eggs are firm.