Ingredients
- 4 Eggs
- 4 TBSP Olive oil
- 1 Onion
- 1 Red bell bell pepper
- 1 medium hot chili
- 2 Garlic cloves
- 1 TSP Cinnamon
- 1 pinch Sugar
- 2 1/2 TSP Salt
- 1 TSP paprika powder noble sweet
- 20 ml Water
- 1 small can diced tomatoes
- 1 small handful Fresh coriander or parsley
- 1 Pinch Za'atar Optional
Zubereitung
- Finely chop the onion and fry with olive oil and a pinch of sugar in a pan over medium heat for approx. 5 minutes until translucent.
- Finely chop the peppers, chilli (seeded) and garlic and add to the onions in the pan.
- Mix in the salt, cinnamon and paprika powder and fry for approx. 8 minutes over medium heat. (You can also use some harissa instead of the chilli).
- Add the diced tomatoes and a little water to the pan and continue to simmer over a medium heat for 10 minutes.
- To poach the eggs in the sauce, use a spoon to push 4 small areas into the thick sauce and crack an egg into each. If you wish, you can salt the eggs a little.
- Put a lid on the pan and wait 6 minutes. (Depending on how firm you like the yolk, you can vary the time).
- Chop the coriander/parsley and sprinkle on the finished dish.
- Optional: sprinkle the eggs with a pinch of za'atar.
Notes
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Nährwerte
Calories: 201kcal | Carbohydrates: 14g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 619mg | Potassium: 434mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2864IU | Vitamin C: 114mg | Calcium: 92mg | Iron: 3mg