4 red bell peppers, roasted, peeled, seeded and sliced
1/4 cup extra virgin olive oil
1/4 lb. Greek feta cheese, crumbled
crushed red chile peppers, to taste
salt and freshly ground black pepper to taste
Heat the olive oil in a medium skillet. Crack the eggs (two or four at a time, whatever you’re comfortable cooking at once) and put in skillet when oil is hot. Cook eggs to dersired doneness and put on serving plates, reserving the oil in skillet. Place the roasted peppers, feta, crushed chiles and salt and pepper in the skillet and cook until just warm, about 2 minutes.
Divide the pepper mixture equally over the cooked eggs and serve immediately.