How to make
Peel a kilo of tomatoes and cut them into small cubes, then cut the onions and the two cloves of garlic.
Take a deep and wide pan with a lid and start frying onions and garlic in a little oil.
Once the onion softens, add the diced tomatoes and sprinkle them with sugar, salt and paprika. Close the lid and leave the food to cook for about 20 minutes.
Crack four eggs, on top of the cooked tomatoes, while being careful to keep them whole. Do not mix them and close the lid for about 10 minutes to stew the tomatoes and eggs in the sauce.
Serve the Turkish-style eggs and tomatoes, sprinkled with parsley.
