Delicious for breakfast or lunch, either way tasty and full of flavour.
Ingredients
Serve 2
1 onion
400 gr roasted peppers (usually from 6 fresh peppers)
150 ml tomato juice
1/2 tsp smoked paprika
1/2 tsp pepper
1/2 tsp salt
1 tbsp sugar
2 tbsp vegetable oil
4 eggs - 2 eggs per serving
To serve: fresh parsley, chilli flakes for a kick 🔥, toast
Method
Sauté the onion, finely chopped until golden brown.
Add in the tomato sauce, sugar, season with salt, pepper and paprika. Leave to simmer for 5-10 min on low-medium heat with the lid on.
Roughly chop the roasted peppers, bring them into the pan and cook for 10 minutes on low heat, with the lid on. Mix once in a while so it won’t stick to the bottom.
Crack 4 eggs on top, cover and leave to simmer on low heat until the eggs are cooked. Depending how you prefer your eggs, adapt the cooking time. It takes 5-8 min for the whites to set and the yolks to remain runny. Keep a close watch at this stage if don’t want to overcook your eggs.
Bring to perfection with freshly grated pepper, chilli flakes or freshly chopped parsley.
Serve while fresh with a some toast or pita bread.
Enjoy!
Comments