Kima aux œufs (kimë me vezë)

Ingrédients

• 2 tablespoon olive oil
• 2 medium-sized red onions (diced finely)
• 3 garlic cloves (grated)
• 250 grams ground beef
• 1 large tomato (chopped)
• 1 carrot (chopped into roundels)
• 1 hot red peppers (chopped into thin roundels)
• 1 teaspoon paprika powder (or Kashmiri red chilli powder)
• 1/2 teaspoon black pepper powder
• water (as required (just an inch above the mixture))
• 2 eggs
• salt to taste

Préparation

1. 1

   saute: Heat olive oil in a thick-bottomed saucepot. Add the finely chopped onion and sauté until translucent.

2. 2

   saute: Next, add minced garlic and sauté until they turn golden.

3. 3

   brown: Now, add the ground beef and turn the heat to high. Stir to break all clustered meat and brown the meat. Do not add water at this stage.

4. 4

   boil: Once the meat is dry, add in the chopped tomato, carrots, salt, pepper, paprika and a cup of hot water to barely cover the contents.

5. 5

   boil: Bring to a boil and adjust the salt as needed. Halfway through the cooking add in the chopped red pepper and give it a mix and cover again.

6. 6

   cook: When the sauce has reached your desired consistency, add the eggs one by one to the stew. Cover again and let it simmer until the eggs are done.

7. 7

   Serve with boiled pasta, bread, or rice.