Paprika with scrambled eggs

Heat the oil in a frying pan and fry the onion and garlic gently for 3 minutes. Spoon the peppers through the onion and fry them for 2 minutes. Add the crema, bay leaf, thyme, paprika and 100 ml of water. Place the lid on the pan and gently simmer for 25 minutes.

Add the tomatoes and the sugar and bring everything to the boil. Stew the vegetables without the lid for 20 minutes. Spoon the vegetables occasionally. Season with salt and pepper.

In a bowl, beat the eggs with salt and pepper. Melt the butter in a large frying pan. Pour the egg mixture into the pan, and on low heat, let the eggs almost solidify with a wooden spatula while stirring. Stir in the stewed pepper mixture and heat for a maximum of 1 minute. Divide the dish over 4 plates. Tasty with hot baguette or rice.