16
Ingredients
- 6 large eggs
- 250 grams of chopped tomatoes
- 1 large onion chopped
- 4 cloves of garlic chopped
- 1 small bell pepper chopped
- Handful of coriander leaves
- 2 tablespoons of tomato
paste or puree
- 1 teaspoon of sugar (optional)
- 1 tablespoon of olive oil
- Salt and pepper to taste
Let’s make them!
- With your mom’s help take a large pan and fry the onions and the garlic in the oil until the onions get browned, then add the bell pepper and cook it down.
- Add the chopped tomatoes, salt, pepper, sugar and the tomato puree and cook it well.
- Then add a half a cup of water and let the sauce thicken. Taste and adjust the sauce as you like it with seasonings.
- Once the sauce is thick, make some holes in the sauce and crack the eggs into the sauce.
- Cover the saucepan with a lid and cook the eggs for a few minutes until they are set. Don’t cook for too long otherwise the eggs will get rubbery.
- Garnish with the chopped coriander leaves, and now you’re ready to serve.
- Serve the tomato eggs with some crusty bread to mop up the sauce and a fresh green salad.
