Sustainability committee of Leiden Observatory


Vegetarian | Preparation time: 35 minutes | Servings: 4


    3 tablespoons olive oil

    1 medium-sized onion, diced

    1 red bell pepper, seeded and diced

    3 garlic cloves, finely chopped

    1 tsp paprika (​or to taste​)

    1 tsp (ground) cumin

    1/4 tsp sugar

    6-8 large tomatoes, peeled and chopped or canned peeled tomatoes

    4 large (​biologische​) eggs

    Salt and freshly ground pepper, to taste

    1/4 tsp chili powder (​optional​)

    Chopped fresh cilantro and/orparsley

    (Optional)​ Feta / goat cheeseand/or black pitted olives


  • Heat 2 tbsp olive oil in a large sauté pan on medium heat and add the diced onion and finely chopped garlic. Cook for about 5 minutes until the onion becomes translucent.
  • Add the chopped bell pepper,salt,paprika,cumin,turmeric powder and chilli powder,and cook for an additional minute. (​you can also add mushrooms or chickpeas here​)
  • Add the peeled and diced tomatoes into the pan and break down the tomatoes using a large spoon.Make sure it has a runny consistency(you can add ~1/4cup water otherwise). Add ¼ tsp sugar (​optional, but​​my housemate swears by it​)
  • Put the lidon and bring the sauce to a simmer until the sauce thickens,or until a desired consistency is reached.
  • Use the large spoon to make small wells in the sauce and crack the eggs into each well.(​Cracking eggs one at a time​ into a small​ bowl before adding them to the pan will ensure that you don't add bad eggs or a piece of shell ​into ​the dish!​
  • Cover the pan and cook for about 10 minutes (​or until the eggs are done to your liking.)
  • Season the eggs with salt,ground pepper and a dash of olive oil and garnish with chopped cilantro and/or parsley and cheese (​optional​)


Tip 1

Variants of the recipe include adding chickpeas (at step 2) orbaby spinach (at step 4).

Tip 2

You can also add some feta cheese or goat cheese (if you’re notdairy-free yet), and/or black pitted olives for garnish​.