1 (28 ounce) can stewed tomatoes, with juice
1 tablespoon chicken bouillon granules
1 1/2 cups water
1 teaspoon chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried rosemary, crushed
1 tablespoon lemon juice
1 1/2 teaspoons paprika
1 tablespoon vegetable oil
Preheat the broiler.
Chop tomatoes and remove pits; place evenly in a large container.
Place bouillon cubes in a saucepan and stir in water. Cover with lid, bring to a boil, reduce heat, and simmer for 1 to 2 minutes, stirring constantly. Remove from heat and stir in tomatoes and water. Stir in parsley and garlic. Reserve 1 cup of broth and drain.
Heat olive oil in a saucepan or frying pan over medium-high heat.
Preheat griddle or frying pan. Place vegetable mixture on griddle, turning once, and cook 1 minute. Transfer and brown on both sides. Remove from heat and add lemon and paprika. Continue cooking 1 minute to get a nice golden color.
Add onion and saute in two separate pan juices, stirring to prevent burning. Add tomato paste, oil, and brown sugar, stirring just until.
Add celery and eggs; stir. Add lemon juice and paprika. Reduce heat, and simmer, stirring occasionally, for 5 minutes.
Stir tomato mixture into celery mixture. Bring a moderate heat to a simmer, add carrots and stir. Allow to simmer, stirring occasionally to get flavors into the vegetables. Remove from heat, cool slightly, and serve.