Prepare the Cabbage: In a large skillet, heat some oil over medium heat.

Add the sliced cabbage and sauté until it starts to soften, about 5-7 minutes.

Mix in the lemon juice, wine vinegar, and brown sugar. Season with salt and pepper.

Continue to cook until the cabbage is tender and slightly caramelized, about 5 more minutes. Remove from the skillet and set aside.

Cook the Vegetables: In the same skillet, add a little more oil and heat over medium heat.

Add the sliced onion and sweet peppers, sautéing until they begin to soften and brown, about 5 minutes.

Stir in the chopped tomato and cook for an additional 2-3 minutes until the tomato begins to break down.

Season with salt, pepper, and paprika.

Add the Eggs: Make four wells in the vegetable mixture and crack an egg into each well.

Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 4-5 minutes, depending on your preference.

Finish the Dish: Sprinkle grated cheese and sesame seeds over the top of the eggs and vegetables.

Let the cheese melt slightly under the lid for about a minute.

Serve: Spoon some of the sautéed cabbage onto each plate, then top with the eggs and vegetable mixture.

Serve immediately for a warm, hearty breakfast.