1 can Italian crushed tomatoes
1 small purple onion finely chopped
a handful of chopped homemade roasted peppers
1 tsp crushed fresh garlic
3 tbls olive oil
1 tbls butter
1 tsp cumin
a handful of fresh chopped parsley
2 tsps cracked black pepper
Himalayan salt to taste
1 tsp chilli flakes
½ tsp chilli powder
½ tsp sweetner
3 tsps paprika


Sauté the onion and garlic in some butter and olive oil. Add the chopped peppers and the rest of the ingredients excepting for the tomatoes and parsley. Sauté for a few minutes longer. Add the tomatoes and parsley. Keep some parsley for garnishing. Mix well. Simmer for a few minutes. Make wells in the mixture according to the number of eggs you want to use. Adjust the quantity of tomato mixture according to the serving. The rest of the mixture can be stored in the fridge for a few days.

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