Chop the peppers, onions, garlic and parsley.
Put the peppers in a large bowl. Put the chopped parsley in the first small bowl. Put the garlic, paprika, red pepper flakes, thyme and 1 tsp salt in the second small bowl.
Set bowls aside.
Bring 3 tbsp olive oil to temperature in a large pan over med-high heat.
Throw in the chopped onion, bay leaf and 1/2 tsp salt and cook until the onion has browned a little. About 6 minutes.
Once the onion is browned add the garlic, paprika, red pepper flakes, thyme and salt.
Cook until you can smell the garlic. About 30 seconds to a minute.
Add the peppers, cover and let cook about 10 minutes until peppers start to become tender.
When the peppers have softened and cooked down some add 14 oz can of crushed tomatoes.
Cook uncovered for about 10 minutes until it looks dry.
Add 2 tbsp chopped parsley and 2 tsp sherry vinegar and remove from heat.
Crack the eggs into a large mixing bowl and add 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.
Whisk together until well combined.
Bring 1 tbsp olive oil to temp the a 9" frying pan.
When the oil is hot and shimmering pour in the eggs.
Stir constantly for about a minute until you can leave a trail through the eggs. (The eggs cook quickly so pay attention.)
Once you can leave a trail turn the heat down to low or off completely and finish cooking the eggs. About 90 seconds.
Top the eggs the remaining parsley.
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