Boiled eggs in hot pepper sauce

Name: Boiled eggs in hot pepper sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 1 small onion; 1 small, red chili pepper; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 200 g Basmati Rice; 7-10 Tbsp Salt; 6 Stem(s) Thyme; 8 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
1 small onion
1 small, red chili pepper
2 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
200 g Basmati Rice
7-10 Tbsp Salt
6 Stem(s) Thyme
8 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Halve the peppers, clean, wash and cut into very small cubes. Peel and finely dice the onion. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces.
2
Heat the oil in a pot. Sauté onion cubes, paprika and chili in it for about 2 minutes, then add tomatoes and simmer covered for about 20 minutes. Prepare rice in boiling salted water according to package instructions.
3
Wash the thyme, shake dry and finely chop the leaves of 4 stems. Put the eggs in boiling water and boil them for about 8 minutes until soft. Add thyme to the sauce, season with salt, pepper and a little sugar.
4
Drain the rice. Arrange eggs, rice and sauce on plates and garnish with thyme.