Ingredients
- 8 to matoes grated
- 12 quail eggs
- 2 Tablespoons olive oil
- 1 small onion minced
- ½ red bell pepper cut into small cubes
- 2 cloves garlic minced
- ¼ teaspoon paprika
- ¼ cup chopped parsley
- 1 tablespoon of tomato paste
- salt and pepper to taste
Instructions
- Heat large frying pan on medium heat. Heat the oil, then cook onions and garlic until they are soft.
- Add grated tomatoes with juices, bell pepper, tomato paste and paprika. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low. Stir in the parsley and simmer the sauce on low heat for about 5 minutes.
- Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 3 - 5 minutes, or until the whites are set and the yolk is still runny. If you have clay cooking dishes do individual portions if not, spoon the egg and tomato sauce over toast. Serve right away.
Nutrition
Serving: 2Ounces | Calories: 105kcal | Carbohydrates: 21g | Protein: 4g | Sodium: 2mg | Fiber: 1g | Sugar: 1g
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