Bart's Recipes
Halve the bell pepper, remove the seeds, and place the halves skin-side up under a hot grill or in a frying pan with a tablespoon of olive oil. Let the skin char and blister. This charring is not an accident but intentional: the sugars in the skin caramelize and the skin loosens, leaving you with sweet, smoky flesh instead of watery raw pepper.
Place the hot halves in a sealed bowl for five minutes. The steam will completely loosen the skin, allowing you to peel it off with your fingers. Cut the flesh into short strips.
Toast the cumin in a dry pan for half a minute until fragrant, and mix it with the bell pepper and a pinch of salt.
Whisk the eggs with the cream and black pepper. The cream increases the fat content and slows down coagulation, giving you more leeway before the eggs dry out.
Melt the butter in a frying pan over low heat and pour in the egg mixture. Wait until the bottom layer begins to set, then gently draw a spatula from the edge to the center. Remove the pan from the heat when the eggs still look just a bit too wet.
Spoon the scrambled eggs onto a plate, top with the bell pepper strips, and crumble the feta over them. Finish with parsley and black pepper. Salt is hardly needed due to the brine in the feta.
