Prep Time 5′     Cooking Time 15′      Serves 4


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 small eggplant
  • 5 ripe large tomatoes, finely chopped (or 1½ cans whole peeled tomatoes)
  • 1 tbsp sweet paprika
  • A pinch of sugar
  • Salt
  • A dash of cumin
  • A dash of cayenne pepper
  • 4-6 eggs
  • 2 very small fresh onions, finely chopped
  • A little chopped parsley (or cilantro)


For the sauce:

  1. Heat the olive oil in a medium pan and sauté the onion and bell peppers for 3-4 minutes, stirring occasionally.
  2. Add the garlic, eggplant, and finely chopped zucchini.
  3. Sauté for 2 minutes, stirring.
  4. Add the spices and the peeled tomatoes.
  5. Simmer for a few minutes until the vegetables soften slightly, for about 8 minutes.

For the eggs:

  1. Once thickened, make small holes with a spoon and crack in 4-6 eggs.
  2. Reduce the heat and cover the dish.
  3. Simmer for a few minutes until the egg whites set slightly, ensuring the yolks remain runny. If you prefer firmer eggs, simmer for an additional 2-3 minutes.
  4. Finally, sprinkle with the finely chopped fresh onions and a little parsley.


Source: Argiro Barbarigou