Sudado o Sudao de Huevo (Colombian-Style Egg Stew)

Ingredients

• 1 teaspoon achiote powder 
• 1 large carrots peeled sliced
• 0.3 teaspoon cumin powder 
• 8 large eggs 
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 cup onion chopped
• 8 small potatoes yellow peeled cut in half
• 0.3 cup bell pepper red chopped
• 4 servings salt and pepper 
• 3  scallions chopped
• 2 cups tomatoes chopped
• 1 tablespoon vegetable oil 
• 2.5 cups vegetable stock 

Equipment

• sauce pan

Directions

1. In a large sauce pan, heat the vegetable oil over medium heat.
2. Add the onion, scallions and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
3. Add the stock, potatoes, carrots, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally. Season to taste with salt and pepper.Crack eggs, one at a time, and place over sauce, spacing evenly apart and cook for an additional 5 to 8 minutes or until the potatoes are tender.arnish with cilantro.
4. Serve with white rice on the side.