Jewish Eggs

Boil the eggs until they are hard, then cool them down. Peel off their shells, and set them aside.

Finely chop the onion and garlic, and mince the parsley.

Heat up the oil in a pot, then add the flour and fry it until light brown.

Add the finely chopped onion and garlic, then fry with the flour until the onion becomes soft.

Sprinkle in the paprika, salt it, pepper it, then pour in 2-3 tablespoons of water, and cook it for a few minutes until the sauce thickens.

Cut the eggs in half and put them in the sauce. Cook for a few more minutes, then sprinkle with parsley and serve.