Egg pan with vegetables

Ingredients for 4 servings:

• 1 large red onion
• 3 garlic cloves, pickled
• 2 m.-large Pepper
• 2 bell peppers, red and green
• 1 can of chopped tomatoes (400 ml each)
• 20 g tomato paste
• 1 ½ tsp salt
• 1 tsp pepper
• 2 tsp paprika
• 50 ml water
• 2 tbsp ajvar
• 4 eggs
• 3 tbsp vegetable oil, neutral

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

hot and spicy

Peel the onion and cut into small cubes. Also finely dice the garlic cloves and chili peppers. Wash the bell peppers, deseed them, and cut them into strips. Heat the oil in a large pan and fry all the vegetables. After about 3 minutes, deglaze with water, add the chopped tomatoes, tomato paste, and ajvar, and mix well. Season with salt, pepper, and paprika. Place a lid on the pan and simmer for about 10 minutes over low heat. After this time, use a spoon to make 4 indentations in the bell pepper and tomato mixture, crack open the eggs, and drop each one into one. Put the lid back on and cook for another 7 minutes over low heat. After this time, the dish is ready to serve and eat.