Summary

Ingredients

• 8 egg (s), hard-boiled
• 1 thick onion (s), finely diced
• 2 red pepper (s)
• 500 g tomato (s), ripe, diced
• 100 g peas, (frozen)
• 3 clove (s) garlic, chopped
• 1 tablespoon turmeric
• 1 chilli pepper (s), red, chopped
• 1 tablespoon paprika powder
• 1 tablespoon flour
• salt
• 2 tablespoon parsley, finely chopped
• 2 tablespoon olive oil
• 1 cup broth

Print Recipe Pin Recipe

Instructions

1. Sauté the onion cubes in olive oil until they are soft but not yet brown. Top with turmeric, chilli, garlic, paprika and flour and stir in briefly. Add diced tomatoes and 1 cup of broth. Salt and let simmer for 20 minutes.
2. Cut the peppers into narrow strips and add to the saucepan with the peas. Put the lid on and cook for another 10 minutes.
3. Then season again to taste and stir in half of the parsley.
4. Peel and halve the eggs and add to the sauce. Sprinkle with the remaining parsley.
5. Rice goes very well with it.