Eggs in paprika-tomato sauce

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 onion(s)
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 can of chopped tomatoes, 425 ml
• 100 ml vegetable stock
• 1 tbsp Aceto balsamico, bianco
• some salt
• some pepper, mixed, from the mill
• 2 tsp sugar
• 2 tsp sweet paprika powder
• ½ bunch parsley
• 5 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Halve, trim, rinse, and dice the bell pepper. Peel and dice the onion. Rinse the parsley, shake it dry, and chop all the leaves, except for a few for garnish. Heat the olive oil in a large, oven-safe pan and sauté the diced onion until translucent. Stir in the tomato paste and sauté. Deglaze with the vegetable stock and the chopped tomatoes and their juices, then stir in the balsamic vinegar, the diced bell peppers, and the chopped parsley. Season to taste with salt, a few turns of freshly ground pepper, 1 to 2 teaspoons of sugar, and the paprika, and simmer for 10 minutes. Crack the eggs into the hot sauce so they sit on top like fried eggs. Bake in a preheated oven at 175°C for about 5-10 minutes. Sprinkle the eggs with paprika and garnish with the remaining parsley leaves. Serve with rice and fresh baguette.