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- Ingredients
- Recipe
- Eggs7 unit(s)
- Pepper1 unit(s)
- Onion1 unit(s)
- Tomato1 unit(s)
- Pepperoni Pepper1 dessert spoon
- Nutmeg1 coffee spoon
- Oregano1 coffee spoon
- Salt1 coffee spoon
- Tomato Extract2 tablespoon
- Coconut milk200 ml
- Olive oil3 tablespoon
- Parsley and chives1 tablespoon
- Cut the pepper, onion and tomato into slices, place in the skillet, add the oil and salt, saute. Add the pepper, oregano, nutmeg and tomato extract, add 1 glass of water 200 ml and bring to a boil, reduce the heat and add the coconut milk, stir and let it simmer for 2 minutes. Add the eggs 1 by 1, cover the skillet and let it cook for about 5 minutes.
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