Egg Fry w/ Asian Spices & Pimenton

Boil your eggs, shock them with cold water. Then peel them and fry them on medium heat in 1 tbsp of oil until they’re getting a crispy outer shell. This is optional, but I love this texture. When the sides are crispy you can remove the eggs from the pan.

Then add 2 tbsp to the pan and add the onions, chili pepper and garlic. Cook for 2-3 minutes on medium heat then add the cherry tomatoes and all the spices except for the water. Mix well and then add your eggs back to the pan. Cook for 2-3 minutes and then add the water. Mix well, lower the heat, and put the lid on the pan. Let the eggs simmer for 3-4 minutes.

After 3-4 minutes increase the heat and mix well for about 1-2 minutes. Then turn off the heat and garnish with fresh parsley, coriander, or spring onions. Serve over rice or eat it with a baguette.If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.