Eggs with vegetable stew

Roast the red peppers, tomato, two garlic and spring onions.

Let cool and peel.

Cut them into long slices and add oil and vinegar to taste.

Peel and clean the artichokes clean.

Cook the artichokes and garlic in a deep oil over medium heat. Avoid cooking. When ready, drain on paper towels.

Fry the eggs and sprinkle some chopped spring onion, vinegar, paprika and salt out.

Accompany each dish with some artichokes, some vegetable stew and two fried eggs.