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2 tbsp. Olive Oil
2 Onion, chopped (200g)
2 Garlic cloves, chopped
1 Red Pepper sliced
5 Tomatoes chopped small
1 tsp Cumin
Salt & Pepper
8 Free Range Eggs
80g thinly sliced Properoni
20 g parsley, chopped
Fresh bread for serving or Pita bread
Add 2 tablespoons olive oil to a large ovenproof saucepan or skillet fry onions, garlic 5 minutes on medium-high heat.
Add peppers, chopped tomatoes, cumin, salt and pepper fry for 5 minutes.
Add 150 ml water simmer covered for 15 minutes on medium heat stirring occasionally.
Make 8 small holes in the saucepan for the eggs. Break the eggs into these holes one by one.
Cover the dish with sliced Properoni
And bake in the preheated oven on 180°C for 12-17 minutes until the egg is cooked to your liking.
Cut the bread or pita bread in half, and lightly toast them in a toaster or in the oven to 180°C for 3 minutes. Serve immediately.