Ingredients:
1 tablespoon Olive Oil 1 cup chopped White Onion
1 clove minced Garlic
1 chopped green or red Pepper
4 cups chopped tomatoes
2 tablespoons Tomato Paste/puree
1 teaspoon Chilli Powder
1 teaspoon Cumin
1 teaspoon Paprika
Pepper
Sugar
6 Eggs
1 tablespoon freshly chopped Parsley
Warm some olive oil in a pan and set the heat to medium. Add the onion and saute till it turns translucent. Add the garlic and mix well.
Add the bell pepper and saute for a few more minutes.
You may then add the tomatoes and the tomato paste/puree and keep stirring. Then add the spices and a pinch of sugar. Let it all simmer for a few minutes before you reduce the heat.
You should then add the salt and pepper to your preference.
Now, break each egg directly over the simmering mixture. Leave sufficient space on the sauce between each egg.
Let the eggs cook over the simmering heat gently. Do not stir.
You may place a lid over the pan and leave it for around 10 minutes or until the eggs are completely cooked. Do not let the sauce dry up or it may burn.
Garnish with fresh Parsley before serving.
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