4g / 1 tsp
Serves 3 - 407 cal per serving
ground red pepper
Prep-time: 20 min. - Total-time: 20 min.
You can serve this dish alternatively warm or cold. First of all hard-boil the eggs. Meanwhile prepare the sauce. Pour half a can of tomatoes (including juices) in a coated pan. On high heat boil down the tomatoes a little, stirring occasionally. Season with pepper, salt, oregano, paprika, and sugar. Ad the coarsely chopped parsley and the capers. Stir in 1 tbsp olive oil; let the sauce boil down until almost all the liquid is evaporated. Pour the sauce on a plate and arrange the egg halves on top. Sprinkle with a little bit of chili powder if desired. Serve with baguette.