Return to Main Recipes Page/Return to Home Page
2 onions, chopped
Heat oil. Sauté onion until golden, then add garlic.
Add tomatoes and peppers. Cover pan and steam together for about 10 minutes.
Add water, soup base, paste, and spices. Cook covered 20 to 30 minutes, stirring occasionally.
Break whole eggs into sauce. Cover and cook until eggs are firm.
I usually serve 2 eggs per person with sauce.
Posted by Leah Perez, Z'L
Nutritional Info Per Serving: N/A
4 cloves garlic, chopped
2 green peppers, chopped
4 tomatoes, chopped
Oil
1 cup water
1 tsp. chicken soup base
3/4 small can tomato paste
Salt and pepper
1/2 tsp. ground cumin
Pinch cayenne or chili powder (to taste)
10 to 12 eggs