Instructions

• Heat oil, sauté garlic and onions until soft.

• Add the mushroom and Sauté until softened. Add with seasoning mix from the sachet; add salt and pepper as per preference.

• Add the cherry tomatoes, bell-pepper mix; stir and mix everything well.

• Pour in tangra-tomato puree blend. Stir and simmer uncovered.

• Add leafy greens (amaranthus + beet leaves), stir into the sauce.

• Make 4 small wells in the sauce. Crack in eggs gently.
Cover and cook until egg whites are set and yolks are soft.

• Garnish with fresh parsley.