Pan with broad beans and meatloaf

Ingredients for 4 servings:

• 400 g beans, wide
• 300 g tagliatelle pasta
• 400 g Leberkäse
• ½ vegetable onion(s)
• 1 garlic clove(s)
• 4 eggs
• oil
• salt and pepper
• 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Put a pot of water and salt on the boil for the beans. Wash the beans, trim the ends, and cut them diagonally into pieces. Boil in the water for 10 minutes. In another pot, boil the tagliatelle in salted water, drain, and cut into smaller pieces. Peel the onions and garlic, dice the onions, and press the garlic. Dice the Leberkäse (meatloaf). Sauté the onions and garlic in a deep pan with oil until translucent. Add the beans and sauté for 3 minutes. Then add the Leberkäse (meatloaf) and pasta and fry everything for 5 minutes. Season with pepper. Chop the parsley and stir it into the pasta and Leberkäse pan. In a separate pan, fry 4 fried eggs. Arrange the pasta, beans, and Leberkäse mixture on plates and serve with a fried egg on top of each.