Papua New Guinea | Tamatama and Aigir packs

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in diced green peppers and cook for another 3-4 minutes.

Add chopped tomatoes and cook until they soften, about 5-7 minutes.

Season with salt, black pepper, cumin, and red pepper flakes.

In a separate bowl, whisk eggs and season with salt and pepper.

Pour the egg mixture over the tomato mixture in the skillet.

Cook gently, stirring occasionally, until eggs are just set, about 5 minutes.

In a small bowl, mix yogurt with minced garlic and lemon juice.

Serve the tamatama topped with crumbled feta cheese and chopped parsley.

Accompany with pita bread for dipping.

Drizzle with additional olive oil if desired.

Garnish with extra parsley before serving.

Spice Level:

Dietary

Allergens