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This spicy summer dish, in Spain is served as tapas (appetizer) with fresh white bread. You can prepare it as a main dish combined with meatballs or chicken.
1/2 green pepper, or red
2 cloves garlic
3 pieces mettwurst
salt, black pepper
Pour the tomatoes with hot boiling water and leave them about 5 minutes. Then peel chop in big peaces.
Finely chop the onion, chili, pepper, garlic and the olives. In a deep frying pan put a little olive oil and fry the onion. When almost tender add the two kinds of peppers, olives and garlic. Steam at medium heat about 8-10 minutes.
Add the tomatoes salt and black pepper and steam another 15 minutes or until you notice that the sauce thickens.
Preheat oven at 160°C. In three small earthen pots or other baking pots put a little oil. With help of a large spoon make medium indentation in the tomato sauce. Carefully crack eggs individually into small cup or bowl, salt and pour into indentations.
Bake in preheated oven for about 20 minutes. The egg whites should be firm and yolk to spill.
Enjoy the tapas with a glass of white wine. Cheers!
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