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Scrambled Eggs with Red Pepper and Feta Cheese (low-carb)

• Drain the roasted red peppers. Rinse them if necessary.
• Peel the garlic clove.
• Heat the oil in a skillet and add 1 pinch of hot pepper, along 1 pinch of paprika.
• Add the roasted red pepper and cook for 3 minutes.
• Meanwhile, dice the feta cheese.
• Take the skillet off the heat and add the cheese. Keep the preparation warm.
• In a large bowl, whisk the eggs with 1 pinch of hot pepper, 1 pinch of paprika, parsley, salt and pepper.
• Melt the butter in a pan with a thick bottom. Pour the egg mixture and cook at low heat. Stir the mixture frequently with a wooden spoon until the eggs are almost cooked but still creamy, about 4 minutes.
• Add the sour cream and stir.
• Divide the red pepper and cheese preparation onto 4 serving plates. Add the scrambled eggs on top.
• Serve immediately.