How to make
Chop the onion and garlic and put them to stew in preheated oil in a wide pot. Top up with a glass of water and once soft, add the grated tomatoes and spices. When the tomatoes become soft, add the washed bulgur or rice.
Top up with 3 1/2 cups (850 ml) of hot water and let it cook on medium heat for about 10 minutes. Begin to break the eggs one at a time directly over the stew. Break them low and do not stir, so the yolks remain together.
Wait a few minutes for the eggs to boil and mix the egg stew with dissolved flour.
Add paprika and salt and black pepper to taste. After about 10 minutes, remove the dish and mix in some chopped parsley.
