Stewed Potatoes with Onion, Bell Pepper, and Egg Stew
ekilu Team
ingredients
9
Difficulty
Easy
Time
25'
2 servings
Fresh ingredients
onion
1 unit
garlic
3 cloves
egg
4 units
tomato
2 units
red bell pepper
1/2 unit
potato
14 oz
Pantry ingredients
sweet paprika
1 pinch
olive oil
3 tbsp
salt
3 pinches
Instructions
1
Wash, peel, and cut the potatoes into medium chunks. Chop up the garlic, onion, and bell pepper.
2
Put some oil into a pan and heat. Then lightly fry the onion, garlic, and bell pepper, stirring often. When the ingredients have softened, add the diced or grated tomato (prepare as desired). Cook on low-medium heat for a few minutes. Finish off with a pinch of paprika.
3
Now add the diced potatoes. Cover with water and season with a little salt and the sweet paprika. Cook over low-medium heat, half-covered with the lid. The water will gradually evaporate, and the potatoes will cook.
4
When the potatoes are soft, finish the stew by adding the eggs to the pan. To do this, make 4 wells among the potatoes and break each egg into one of the wells. The heat inside the pan will cook the eggs. When you see the potatoes have softened and the eggs are cooked to your liking, remove from the heat and serve.
Tips & Tricks
If you have large potatoes, use three instead of four.
If you have a bay leaf, you can add it to the stew for more flavor.
You can use a red or green bell pepper, whatever you have on hand, or prefer.
Sprinkle a little minced parsley over the stew on the plate. It's highly nutritious and adds a pop of color.
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