Recipe for tomato and pepper stew with poached eggs
OIL USES: Sauté
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- 2 chopped onions
- 8 cloves of garlic
- 2 bell peppers (red, green, yellow or a combination, optional)
- 6 ripe tomatoes
- 2 bay leaves
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 3 chilies
- 2 teaspoons paprika or sweet paprika
- 2 teaspoons sugar
- 4 tablespoons Robusto Extra Virgin Olive Oil
- 8 organic eggs
- 1 sprig of parsley for decoration
PREPARATION
1
Peel and chop the onions and garlic. Chop the peppers and peel and chop the tomatoes.
2
Heat the oil and add all the vegetables. Fry until the vegetables are soft, then adding the bay leaves, cumin, black pepper, chili, sweet paprika, sugar and salt to taste.
3
Cook on a low heat until the tomatoes are done. Add the eggs with a pinch of salt to poach in the same pan. Increase the heat so that the egg whites solidify, keeping the yolk liquid.
4
Remove from the heat and serve with bread for dipping.
