Colorful vegetable and egg pan

Ingredients for 2 servings:

• 1 large onion(s)
• 1 tbsp oil
• ½ tsp curry powder
• 50 ml vegetable stock
• 300 peas, frozen
• 2 beefsteak tomatoes
• 1 bunch parsley, flat
• 1 can/n corn kernels
• Salt and pepper, black
• 4 eggs
• 2 tbsp sunflower seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the onion and slice thinly. Heat the oil in a pan and fry the onion until golden brown. Sprinkle the curry over it and sweat while stirring. Deglaze with the stock. Add the peas, cover, and simmer for about 3 minutes. Wash the tomatoes and slice them, leaving the stems intact. Chop the parsley (leaving some for garnishing). Add the tomatoes, parsley, and corn to the pan and bring to a boil briefly. Season the mixture with salt and pepper and smooth it down in the pan. Use a spoon to make 4 wells. Crack an egg into each well. Cover the pan until the eggs are set but the yolk is still soft. Sprinkle on the sunflower seeds and parsley. Serve with rice.