500 g. anchovy
4-5 scallions
6 - 7 leaves of parsley
2 green peppers
3 eggs
1/2 cup of olive oil
Salt, black pepper

Gut and bone down the middle of the anchovies and fillet them. Wash and drain. Thinly chop scallions and parsley. Slice green peppers into rings and sauté in a large teflon pan coated with vegetable oil. Place the fillets into another pan and fry for 1-2 minutes. Pour whipped eggs on top and fry at low heat. Turn it upside down using the lid of the pan, and fry on both sides until it turns golden brown. Serve hot.