How to cook
In a deep and wide pan, heat olive oil and 1 tbsp butter. Add the finely chopped onion head and saute several minutes until softened.
Add the fleshy part of the tomatoes, diced and cleaned of seeds. Let them boil for a few min. and then add the diced Sivri peppers and saute everything.
Add the parsley, spearmint and leave them on moderate heat for the water to evaporate. Use a spoon to push the filling aside to make room and add 5-6 eggs, fry until ready.
Source: MasterChef: Maskut Ashkar - 24 kitchen.