Tomato pan with poached eggs

Name: Tomato pan with poached eggs
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 Onion; 1 Garlic clove; 1 red pepper; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Sweet peppers; 7-10 Tbsp ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper Sugar; 1 can(s) (425 ml) Corn; 2–3 Eggs; 2-3 stem(s) Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 Onion
1 Garlic clove
1 red pepper
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Sweet peppers
7-10 Tbsp ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper Sugar
1 can(s) (425 ml) Corn
2–3 Eggs
2-3 stem(s) Parsley

Directions

1
Peel onion and garlic. Clean and wash the peppers. Dice everything finely.
2
Heat the oil in a large pan with a lid. Sauté the onion and garlic in it. Steam the bell peppers briefly. Stir in the tomato paste and tomatoes with the juice, chopping them a little. Season with 1 teaspoon paprika powder, 1⁄2 teaspoon cumin, salt, pepper and some sugar, bring to the boil.
3
Cover and simmer for about 15 minutes.
4
Drain the corn. Stir into the tomatoes and simmer for about 5 minutes. Season to taste.
5
Beat the eggs one by one into a cup and carefully slide them onto the tomatoes. Cover and allow to set at low heat for 5-7 minutes. Wash the parsley and chop coarsely. Sprinkle on the corn and tomato pan.
6
Baguette goes with it.