Ingredients
- 6 eggs
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- Salt
- Black pepper
- Hot pepper (to taste)
- Sweet paprika
- 1 vegetable stock cube
- 60 ml water
- 2 tomatoes, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Olive oil
Instructions
- Prepare the Sauce:
Heat the olive oil in a shallow pot over medium heat. Add the onion and garlic and sauté for 2 minutes. - Season:
Add the salt, black pepper, hot pepper, sweet paprika, and vegetable stock cube. Stir to combine. - Cook the Tomatoes:
Add the chopped tomatoes, tomato paste, sugar, and water. Stir well, cover the pot, and let the sauce simmer over medium heat for about 15 minutes. - Add Whole Eggs:
Uncover the pot and stir the sauce gently. Crack 4 eggs directly into the sauce, keeping them whole. Cover the pot again and let the eggs cook for about 5 minutes. - Finish with Beaten Eggs:
Beat the remaining 2 eggs in a small bowl. Pour them evenly over the sauce and around the whole eggs. Gently swirl the pot to distribute the beaten eggs. - Cook Until Ready:
Cover the pot and cook for another 10 minutes until the eggs are fully set and the flavors meld together.
A Taste of Corfu!
Eggs Bourdetto is a hearty, spicy, and comforting dish that embodies the vibrant flavors of Corfiot cuisine. Pair it with crusty bread and let the rich tomato sauce transport you to the Ionian shores.
