I really like this simple meal with its rich taste surprising me every time.
Thanks to my best friend Irma we can enjoy it!
3 table spoons olive oil
1 large onion, chopped
1 large red pepper, sliced/chopped
5 garlic cloves, chopped
8 pealed tomatoes, chopped
2 table spoons ksylitol (optionally)
1/2 handful fresh parsley, chopped
1 table spoon cumin
1/2 table spoon turmeric
1 table spoon sweet paprika
1/2 table spoon curry
ground hot chili – optional for those who like it spicy
salt & pepper
Heat the oil in a large skillet and fry the onions and garlic until they are soft. Add the pepper, and after a couple of minutes add the tomatoes and all seasonings.
Let everything simmer until the liquid is starting to disappear. This is the tricky part – you must make sure that the mixture is not too liquid, but also not too dry. As soon as you see that the liquid is beginning to disappear you can add the eggs: crack each egg separately into the mixture, one next to the other. Let everything simmer for another 10-15 minutes or until the egg white is no longer translucent. You can cover the skillet towards the end to let the eggs cook faster, but its not recommended.
***some great extras: crumbled feta cheese or chopped eggplant.
***Can be eaten for breakfast, lunch or dinner. Usually with warm homemade bread on the side, to dip.