120 g (1 small can) canned tuna oil
60 g chopped onion
2 garlic cloves
1 tablespoon. powdered curry tea
400 g very ripe tomato leftovers
40 g green pepper
50 g red pepper
1 tablespoon. salt coffee
2 eggs M
1 tablespoon. of chopped coriander soup
1. Heat two tablespoons of the olive oil from the canned tuna in a saucepan. Add the onion and garlic cloves and sprinkle with the curry.
2. When the onion begins to brown, add the tomato seeded and crushed, or crushed with a fork, and simmer for about 6 minutes.
3. Add the tuna, drained and chipped, the peppers into thin strips, the salt and pepper. With a wooden spoon, dig holes in the cooking and lay the eggs there. Cover and cook gently for about 8 minutes.
4. Sprinkle the egg yolks with a pinch of paprika and sprinkle the cooking with the coriander.