Tomato stew with egg

Name: Tomato stew with egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Vegetable onion (approx. 175 g); 2 Garlic cloves; 200 g roasted peppers (from the jar); 1 can(s) (425 ml) Chickpeas; 3 TABLESPOONS Olive oil; 2 can(s) (425 ml each) cherry tomatoes; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Sweet peppers; 1/2 TEASPOON Cumin; 1 pinch Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 1/2 Baguette bread; some stem(s) Parsley

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

This spicy tomato stew contains many delicious ingredients. On top of that it is ready in just 25 minutes!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Vegetable onion (approx. 175 g)
2 Garlic cloves
200 g roasted peppers (from the jar)
1 can(s) (425 ml) Chickpeas
3 TABLESPOONS Olive oil
2 can(s) (425 ml each) cherry tomatoes
7-10 Tbsp Chili Flakes
7-10 Tbsp Sweet peppers
1/2 TEASPOON Cumin
1 pinch Sugar
7-10 Tbsp Salt
4 Eggs (size M)
1/2 Baguette bread
some stem(s) Parsley

Directions

1
Peel and chop the onion and garlic. Drain the peppers and cut them into pieces. Drain the chickpeas well in a sieve.
2
Heat 1 tablespoon of oil in a large frying pan. Fry the onion and garlic for about 3 minutes. Add bell peppers and chick peas and fry for about 2 minutes. Add tomatoes, bring to the boil and simmer for 5-7 minutes.
3
Season to taste with chilli, paprika powder, cumin, sugar and salt. Pour everything into an ovenproof casserole dish (24 cm Ø; approx. 5 cm high). Beat the eggs and let them slide carefully into the baking dish.
4
Allow to set in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 10-12 minutes.
5
Cut the bread into thin slices. Heat 2 tablespoons of oil in a large frying pan. Fry the slices of bread on both sides for 2-3 minutes. Wash parsley, shake dry, remove leaves and chop finely.
6
Remove tomato stew from the oven. Sprinkle with parsley and add roasted slices of bread.