3 tbsp olive oil
1 large onion - finely chopped
Optional 1 clove of garlic - finely chopped
1 bell pepper cut into cubes - if you like it hot, add hot peppers
1 glass of Bongiovi sauce (the kind you like)
2 tbsp tomato paste
1 teaspoon cumin
1 teaspoon paprika sweet
1 teaspoon sea salt
pinch of sugar
Chili powder or fresh chili
1/2 bunch of flat-leaf parsley plucked and roughly chopped
Cut the onions, garlic, paprika and peppers
Roughly chop the tomatoes
Heat the olive oil in a large pan
Sweat the onion, garlic and bell pepper for about 5 minutes while stirring
Add tomatoes and tomato paste and let simmer for about 15 minutes over low to medium heat
In the meantime, season properly
Use a tablespoon to make 4 hollows for the eggs in the tomato mixture
Put one egg in each
Mix the egg white very carefully so that the yolk is not damaged
Put the lid on and let it simmer for another 5 minutes
The egg should still be slightly runny inside
Sprinkle with parsley
Serve with crispy flatbread
Enjoy your meal & greetings from Germany.....
This policy contains information about your privacy. By posting, you are declaring that you understand this policy:
This policy is subject to change at any time and without notice.
These terms and conditions contain rules about posting comments. By submitting a comment, you are declaring that you agree with these rules:
Failure to comply with these rules may result in being banned from further commenting.
These terms and conditions are subject to change at any time and without notice.