Image by Annie Spratt

Fried eggs with Sriracha and Pastourma


200 g chopped onion
20 g of olive oil
2 red peppers in thin slices
20 g tomato puree
2 herbo cubes
Cumin (optional)
Sweet paprika (optional)
5 gr sriracha
20 g of pastourma in thin slices
4 eggs
5 g Chopped parsley / coriander (optional)

1. Heat the pan over medium heat and add the olive oil and peppers
2. Add salt and stir regularly until our vegetables are soft
3. Then add the pastourma, cumin and paprika and cook for 1-2 minutes until they smell like spices.
4. Add the tomato paste, the herbo cubes and the sriracha and stir until the excess liquids evaporate for about 10 minutes.
5. With the help of a spoon we create cases large enough so that the eggs can fit inside
6. Carefully break an egg in each case and salt
7. Turn up the heat and cover with a lid until the egg white is firm and the yolk is wet.
8. Serve with chopped fresh parsley or cilantro