Egg ragout

Ingredients for 4 servings:

• 6 eggs or 8, hard-boiled
• 3 medium-sized red bell peppers, finely chopped
• 3 beef tomatoes without seeds, chopped
• 1 large onion(s)
• 200 g cheese (Edam), diced
• 250 ml milk
• some butter
• salt and pepper
• Parsley or chives
• possibly paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and quarter the eggs. Grate the onion and sauté in a little butter. Add the bell peppers, sauté, stir in the tomatoes, season, and add milk. Add the cheese and cook until melted. Then carefully fold in the halved or quartered eggs. Heat again until hot, sprinkle with parsley or chives, and season to taste. Serve with boiled potatoes or rice.