in Recipes

Egg ragout

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Ingredients for 4 servings:

  • 4 eggs
  • 4 bell peppers
  • 6 tomatoes
  • 2 onions
  • 150 g cheese (sliced ​​cheese)
  • 250 ml milk
  • 4 tbsp oil
  • salt and pepper
  • Parsley

Instructions

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

by Kurt Drummer – GDR TV chef

Hard-boil the eggs, peel, and quarter them. Sauté a grated onion in oil, add the finely chopped raw bell peppers, sauté, stir in the roughly diced tomatoes, season with salt and pepper, and add milk. Add the diced cheese and cook until melted. Then carefully fold in the egg quarters, heat through once more, sprinkle with chopped parsley, and serve with white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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