Recipe for tomato and pepper stew with poached eggs

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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!

Ingredients

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2
chopped onions
8
cloves of garlic
2
bell peppers (red, green, yellow or a combination, optional)
6
ripe tomatoes
2
bay leaves
2teaspoons
cumin
1teaspoon
black pepper
3
chilies
2teaspoons
paprika or sweet paprika
2teaspoons
sugar
4tablespoons
Goya “Robusto” Extra Virgin Olive OilGoya “Robusto” Extra Virgin Olive Oil

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8
organic eggs
1
sprig of parsley for decoration

Instructions

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1
Peel and chop the onions and garlic. Chop the peppers and peel and chop the tomatoes.
2
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.
3
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.
4
Remove from the heat and serve with bread for dipping.

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