How to make
Prepare all the vegetables by grating the tomatoes and carrot separately, and finely dice the onion, pepper and celery. Cut the potatoes into large cubes.
Heat the oil over moderate heat and fry the onion and celery with a pinch of salt. After 2-3 minutes, add the carrot and pepper and stir for another 4-5 minutes.
Add the tomatoes with a little more salt and when the water evaporates from them, but not completely, add the minced meat and black pepper and mix until it becomes like crumbs. Remove from the heat, transfer into a baking pan and add the chopped parsley and diced potatoes.
Pour 10 fl oz (300 ml) of water, add the paprika and mix well.
Bake in a 390°F (200°C) oven for about 16-17 minutes or until the potatoes are semi-cooked.
Remove the baking pan and pour the pasta and more water as it will have almost evaporated (about 200ml) and return it into the oven for a further 10 minutes or until the pasta and potatoes have completely softened.
Pour the beaten eggs over the dish with the flour, salt and yogurt and bake until the topping is golden brown.
Enjoy your meal!
* The products are for a rectangular pan measuring approximately 6.5x11″ (17x28 cm).
