| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion coarsely chopped |
| 1 |
|
Green pepper, chopped |
| 2 |
|
Chopped tomatoes |
| 4 |
tb |
Olive oil |
| 1 |
sm |
Can of tomato sauce |
| 4 |
|
Eggs (up to 5) |
| 1 |
|
Clove garlic, chopped |
| 1/4 |
ts |
Hot Hungarian (Szeged) paprika (or to taste) |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Cumin |
| 2 |
tb |
Freshly chopped coriander |
|
|
Salt and pepper |
INSTRUCTIONS
Easy to Prepare, Wonderful to Eat! (from Artik)
Saute the onion in a large pan (preferably a deep one) until translucent.
Add the green pepper. Saute for a few minutes, then add the tomatoes. Saute
until you achieve a smooth consistency. Add the tomato sauce and the
spices. Mix well. Make small "holes" in the veggie mixture and pour an egg
into each hole. Cover the pan and cook over a low flame until the eggs
become white.
Posted to JEWISH-FOOD digest V97 #025 by MemVovShin@aol.com on Jan 21,
1997.
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