👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5-7 minutes.

2. 2

   Add chopped bell peppers and cook for another 5-7 minutes until slightly tender.

3. 3

   Stir in minced garlic and cook for 1 minute until fragrant.

4. 4

   Add crushed tomatoes, tomato paste, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.

   💡 Proffstips: Ensure all spices are well incorporated into the tomato mixture.
5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, allowing the flavors to meld and the sauce to thicken.

   💡 Proffstips: Stir occasionally to prevent sticking.
6. 6

   Taste and adjust seasoning if necessary. If the sauce is too thick, add a splash of water.

   💡 Proffstips: The sauce should be rich but not dry.
7. 7

   Create small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

   💡 Proffstips: For runnier yolks, cook for less time. For firmer yolks, cook longer.
8. 8

   Garnish generously with chopped fresh cilantro and parsley before serving.

   💡 Proffstips: Fresh herbs add a bright contrast to the rich stew.