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Wash peppers, remove seeds and chop into small pieces. Peel the onion
and chop finely. Diced peppers and sauté onion in oil, remove it from
the heat, stir in paprika powder and douse with the soup. Season with
salt, pepper, garlic, marjoram and crumbled chillies. Simmer for 10
minutes. Puree half of the sauce and mix with the remaining sauce. Peel
the eggs and simmer 5 minutes in the sauce.
Serve garnished with parsley. |
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