Gari Foto Benin

Heat a large pan over medium heat and add the bongari, breaking it into smaller pieces with a wooden spoon as it begins to soften.

Dice the onions finely and add them to the pan, stirring frequently until the onions become translucent and fragrant.

Add the tomato concentrate to the pan and stir well to combine with the bongari and onions, cooking for 2 minutes to deepen the flavors.

Pour in the peeled tomatoes and stir to create a cohesive sauce, allowing the mixture to simmer gently.

Crack the eggs directly into the pan, spacing them evenly across the surface without stirring immediately.

Cover the pan with a lid and cook until the egg whites are set but the yolks remain slightly runny, approximately 5 to 7 minutes.

Remove from heat and serve the gari foto hot, spooning the tomato sauce and bongari over each egg.