Ingredients for 4 servings:
10 fresh tomatoes or 800g chopped tomatoes
6 cloves of garlic
3 stalks of cilantro
3 tablespoons olive oil
1 teaspoon sweet paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon Birds Eye chili, dried
5 eggs
Preparation
Wash the fresh tomatoes and dice them. Peel the garlic cloves and finely chop them. Wash the cilantro, pat it dry, and also finely chop.
Heat the olive oil in a pan over medium heat. Add the chopped garlic, paprika powder, and cumin, and sauté for 2–3 minutes until lightly browned. Then add the diced tomatoes and season with freshly ground sea salt. Cover and simmer over low heat for about 15 minutes.
Add the cilantro to the tomato sauce, stir it in, and season everything with the Birds Eye chili processed in the PEPE chili cutter. Then, use a wooden spoon to create small wells in the sauce and carefully crack the eggs into these wells. Cover and simmer over medium heat for about 5 minutes.
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