In a large pot, heat the vegetable oil over low to medium heat. Once hot, toss in the thinly sliced onions. Sauté them gently, stirring frequently so they don’t brown too quickly. You want them to soften and turn translucent. A pinch of salt at this stage will help them cook down nicely. If you find that they’re getting too dry and starting to stick, add just a splash of water to keep everything moving smoothly.

Next, add the minced garlic and let it cook for about a minute until fragrant. Then, mix in the chopped tomatoes. Cover the pot and allow it to simmer for about five minutes. The tomatoes will break down and create a lovely, saucy base.

After the tomatoes have softened, it’s time to add the diced yellow peppers to the pot. You’ll also add in the sweet paprika—make sure to sprinkle it over the top and stir it in gently to avoid burning. Season with ground black pepper according to your taste. Cover again and let everything cook together for another 5 to 8 minutes. Be careful not to overcook the peppers; you want them tender yet still slightly crisp.

Give everything a good stir and taste. Adjust the seasoning with more salt or pepper if needed. If you're a fan of fresh herbs like parsley, now is a great time to fold that in. The vibrant green will not only enhance flavor but also add a delicious visual pop.

This dish can be served warm or at room temperature. Traditionally, it's enjoyed with crusty bread, over rice, or alongside eggs. You’ll find that it pairs beautifully with a variety of sides.