Bulgur pepper patties with egg

Ingredients for 1 servings:

• 1 cup rice
• 1 bell pepper(s)
• 40 g bulgur
• curry powder
• Paprika powder
• salt and pepper
• pepper
• 2 slices of cheese
• 2 eggs
• 1 tbsp fat
• 1 tbsp flour
• 1 tsp vegetable stock powder, dissolved in 125 ml hot water
• 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

For the side dish, cook a cup of rice with 1.5 cups of water and a little salt. Wash the bell peppers and cut off the tops. Cut two rings about 1 cm thick from the top. Remove the seeds and membranes. Cut the remaining bell peppers into small pieces and season lightly. Fry them lightly in a pan. Season the bulgur with paprika, salt, pepper, and curry, and pour on boiling water. Let it stand for about 10 minutes. Press the bulgur into the bell pepper rings. Add to a pan with hot oil and fry. Immediately place some of the fried bell pepper pieces on the bulgur and cover with the slice of cheese. The bell peppers and cheese should be added quickly, otherwise the bulgur will become too hard on the bottom. Now crack one egg at a time and place it on the cheese. It is important to cover and heat for a further 5 minutes so that the egg sets. For the sauce, heat the fat, add the flour, and fry until lightly browned. Add the tomato paste and sauté briefly, then add the vegetable stock while stirring constantly and let it simmer. Season with salt and pepper and stir in the remaining bell pepper pieces. Serve the patties with the rice and sauce. Serve with salad.