There was a huge moon over the western mountains, and it made the city seem even more mysterious and old, and the great black castle on the ridge stood out in front of the moon.
John Steinbeck, A Russian Journal
Ingredients (2 servings):
– 4 eggs
– 1 cup (1 cup=250ml) tomato sauce (pure tomatoes!)
– 1 chili pepper
– 40g chopped walnuts
– 1 chopped onion
– 3 chopped garlic cloves
– 1 tsp salt
– 1/3 tsp black pepper
– 1/2 parsley bunch for serving
– 1/2 tbsp olive oil for cooking
Method:
1 Chop onion & chili pepper and put them into the first bowl
2 Chop garlic & walnuts and put them into the second bowl
3 Chop fresh parsley and put it into the third bowl
4 Pour some olive oil onto a skillet and set the medium-low heat
5 Transfer chopped onion & chili pepper on the preheated skillet: cook for 5 minutes
6 Add tomato sauce, salt, chopped garlic & walnuts into the skillet: cook for 3 minutes
7 Carefully pour the eggs into the tomato-walnuts sauce (prepare holes for them in there with a spatula right before pouring in eggs): cook the eggs for 5-10 minutes
8 Serve hot with black pepper, fresh parsley and lavash or flat bread !
