These Spanish-style eggs are a delight for your next brunch. Take a frying pan with a lid – or improvise a lid with a cookie sheet if you don’t have one. Although it changes the taste, you can also use sweet paprika if you can’t find smoked paprika.
Ingredients
400 ml chopped tomatoes
8 small eggs
1 large red bell pepper
1/2 yellow bell pepper
1 yellow onion, approx. 100 g
2 cloves garlic
3 SPOONS. tablespoon sliced green olives or 30 g
1 tablespoon olive oil
1 C. tablespoon tomato paste or concentrate
1 tablespoon dried oregano
1 tsp. sweet paprika
1/2 tablespoon chopped coriander
1/2 teaspoon chopped coriander
1/2 teaspoon smoked paprika
pepper to taste
Preparation
Peel and dice onion.
Wash the bell pepper, peel and dice.
Heat the oil in a large frying pan over medium heat. While it’s heating, peel and dice the garlic.
Add the onion, bell pepper and garlic and gesprungen over medium heat for 2-3 minutes, until the onion is translucent.
Add the chopped tomatoes, tomato paste, paprika, smoked paprika and oregano, stir and simmer for 2 minutes.
Add pepper and olives. Mix well.
Make 4 holes in the mixture for the eggs. Break 2 eggs into each hole.
Cover the pan and cook for 4 minutes. Remove the lid and cook for a further 1-2 minutes, depending on the heat, until the egg white has coagulated.
Sprinkle with chopped coriander and serve with a cereal or pseudo-cereal (quinoa, buckwheat).
Enjoy !!!!