Grenadier March with Cabanossi and fried egg

Ingredients for 2 servings:

• 300 g jacket potatoes, boiled and peeled.
• 100 g pasta, any type
• 1 tbsp oil
• 200 g Cabanossi
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tbsp paprika powder, sweet
• Salt and pepper, freshly ground
• 2 gherkins
• 2 eggs
• 1 tbsp chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the potatoes and cut into thick slices. Peel the onion and garlic and finely dice. Slice the Cabanossi. Slice the cucumbers into fan-shaped pieces. Cook the pasta until al dente. Heat the oil in a pan and fry the potatoes. Add the onion, garlic, and Cabanossi, and season everything generously with paprika, salt, and pepper. Add the pasta. In a second pan, crack the eggs and prepare the fried eggs. Serve the Grenadiermarsch with fried eggs and pickled gherkins, and sprinkle with chives. This is essentially a leftover dish, so you can use whatever you have in the fridge that needs to be used up.