الجظ مظ

Cut the onion, bell pepper, and tomato into evenly sized cubes.

Place the chopped vegetables into a skillet.

Add the ghee and olive oil to the skillet.

Sauté the vegetables over high heat for 2 minutes until slightly soft.

Cover the skillet and let the vegetables cook over low heat for 5 minutes.

Crack the eggs directly over the vegetables without breaking the yolks.

Season with salt and black pepper to taste.

Cover the skillet again and let the eggs cook over medium heat for 5–6 minutes, or until the yolks reach your preferred level of doneness.