How to make
In the heated oil, fry the finely chopped onions, parsley stems and the carrots, finely chopped into wheels. Add paprika and immediately after, the coarsely chopped potatoes.
Add hot water to about 2 fingers above the level of the potatoes, salt to taste and boil until the potatoes are ready. Add the tomatoes and simmer for another 5-8 minute.
Finally, break an egg over the boiling stew, stir until done and remove it from the heat. Sprinkle it with chopped parsley and a little black pepper.
Serve with a thin wedge of feta cheese.
