- olive oil - 1/4 cup
- chili jalapeno - 3 pieces
- small yellow onion - 1 piece
- garlic - 5 teeth
- Ground cumin - 1 teaspoon
- paprika - 1 Art. a spoon
- a bank of tomatoes - 1 piece (900 g)
- salt - To taste
- eggs - 6 pieces
- Feta cheese - 1/2 cup
- parsley - 1 st. a spoon
- Warm lavashi - To taste
1. Heat the oil in a frying pan over high heat. Add the chopped chili jalapeño and onion. Fry, stirring, until soft and golden, about 6 minutes. Add chopped garlic, cumin and paprika. Cook, stirring, until the garlic is soft, about 2 minutes. 2. Put the tomatoes in a bowl, add the liquid from the jar and mash with their hands. Add the tomatoes and their liquid in the pan together with 1/2 cup water. Reduce the heat to medium and simmer, stirring occasionally until the sauce thickens a little, about 15 minutes. Season the sauce with salt. 3. Smash the eggs over the sauce so that the eggs are evenly distributed throughout the surface of the sauce. Fry until the yolks become firm, about 5 minutes. Using a spoon, mix the proteins with the tomato mixture, trying not to damage the yolks. Sprinkle with Feta cheese and chopped parsley. Serve with pita bread for dipping into the sauce.
Servings: 4-6