Servings: 3
Calories: 425kcal
Ingredients
- 1 red onion
- 2 garlic cloves
- 800 g diced tomatoes
- 30 g hot pepper paste
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp salt
- 6 eggs
- 1 bundle fresh parsley
- 60 g grated parmesan cheese
- 1/2 wholegrain baguette
Instructions
- Peel and finely chop the onion, peel and finely slice the garlic cloves.
- Heat a deep pan and add the onion and the garlic cloves on low heat.
- Stir for one minute, then add the diced tomatoes, the pepper paste, the cumin, the cayenne pepper and the salt.
- Leave to simmer for 20 minutes with the lid on, but stir from time to time.
- With a spoon, make a small 'crater' and break an egg in the hole you just created. Repeat the process with all the eggs one by one.
- Put the lid on and leave to simmer for another 6 minutes if you like runny eggs or 10 minutes if you like them hard boiled.
- Wash, drain and finely chop the parsley.
- Turn off the heat, take the lid off and garnish with the freshly cut parsley.
- Serve with parmesan cheese sprinkle on top and the baguette slices (3 slices per serving ~ 45 g).