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Instructions |
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Chop the onions to rings, the fresh peppers to strips, the tomatoes to cubes, and the garlic to little snow flake shapes... As long as it's all ready for Pan time.
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In a big deep pan or pot, warm the cooking oil and start frying the spices for a few seconds: paprika, black pepper, chilli - don't burn it! Add the onions, let them go transparent, then the peppers and the garlic and give it 2-3 minutes to sear
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Add the tomato paste with a bit of water and mix. Now add all the tomatoes, and if it doesn't have enough liquid add some water (half a glass) so it can cook nicely. Allow 10 minutes of cooking until the tomatoes are in 'salsa' mode. Add some salt.
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Poach the eggs in by dropping them into the pot. They should half way sink, half way float on top. Each egg should have its own spot in the pot (or span in the pan). Give it an extra 5-10 minutes depending on the degree of cooking you want.
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| Serving
Suggestions |
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In a deep plate with white bread, or pita bread
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Originally Submitted
3/29/2007
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