Peppers are roasted and peel, remove seeds and cut into julienne. Tomatoes are scalded with boiling water, peel and cut into slices. Finely chopped onion and garlic fried in sunflower oil, add the peppers, tomatoes, chopped chilli, salt and stew until soft. Meat cut into pieces and fry lightly in lard and add to the remaining oil to the vegetables. The dish is removed from the heat, add the beaten eggs, a pinch of sugar, salt and leave on low heat until thickened. Vegetables are arranged in bowls and decorate with pieces of meat and parsley.