Grill the peppers for about twenty min, turning 1/4 every five min. Cool slightly and ten min in a plastic bag.
In the meantime, heat half of the oil in a frying pan and gently sauté the onion until golden. Finally, add the garlic. Chop the tomato flesh or, if necessary, use a hand blender to coarsely chop it and add it to the frying pan.
Peel the peppers, remove the stems and seeds and chop the flesh or grind in a food processor. Also add to the frying pan. Make everything into a creamy sauce.
Blend the eggs, season and pour over the vegetables.
Stir to make a soft, creamy, orange mixture. Toast like a French omelet without stirring.
Toast bacon or ham in the remaining oil and add to the table.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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