With the cold weather, we want to eat hot dishes, so we suggest this tomato and pepper stew with poached eggs. Don’t forget to serve it with lots of bread. Delicious!
How many servings do you want to cook?- +
cloves of garlic
bell peppers (red, green, yellow or a combination, optional)
paprika or sweet paprika
Goya “Robusto” Extra Virgin Olive Oil
sprig of parsley for decoration
Peel and chop the onions and garlic. Chop the peppers and peel and chop the tomatoes.
Heat the oil and add all the vegetables. Fry until the vegetables are soft, then adding the bay leaves, cumin, black pepper, chili, sweet paprika, sugar and salt to taste.
Cook on a low heat until the tomatoes are done. Add the eggs with a pinch of salt to poach in the same pan. Increase the heat so that the egg whites solidify, keeping the yolk liquid.
Remove from the heat and serve with bread for dipping.