Bart's Recipes
Chop the onion and bell pepper into small pieces. Heat the olive oil in a frying pan and sauté the onion with the finely chopped garlic until translucent. Add the bell pepper and fry for a few minutes more.
Sprinkle the paprika powder and cumin over and stir through. Add the passata, season with salt and pepper and let the sauce simmer gently for ten minutes until it thickens.
Make two small wells in the sauce with a spoon and crack the eggs into them. Cover the pan and let the eggs set for about five minutes while the yolk stays soft. Sprinkle with fresh parsley and serve straight from the pan. A savory breakfast full of vegetables and protein.
