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Colorful vegetable pan with fried egg

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Ingredients for 2 servings:

  • 500 g zucchini
  • 1 stalk(s) leek, depending on size two
  • 2 bell peppers, colored
  • 1 can of corn
  • 1 tbsp tomato paste
  • ½ liter vegetable broth
  • 100 ml cream
  • 1 bunch of chives
  • salt and pepper
  • Oil or butter
  • 4 eggs
  • Cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and trim the vegetables. Halve and slice the zucchini. Slice the leek into rings. Dice the bell peppers. Sauté the vegetables in hot oil or butter and season with salt, pepper, and cayenne pepper. Stir in the tomato paste and deglaze with the cream and vegetable stock. Bring to a boil and simmer for 5 minutes. Meanwhile, rinse and drain the corn, then add it. Simmer everything for another 8 minutes. Season to taste. Cut the chives into rounds and add them. Fry the eggs in a pan until fried. Arrange everything on plates and serve. Baguette goes well with it.

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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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