Ebly in tomato and feta sauce

Ingredients for 2 servings:

• 250 g tomatoes, chopped, with basil, tetrapack or can
• 125 g Ebly
• 1 spring onion(s)
• 1 pinch of salt
• n. B. Pfeffer
• n. B. Feta cheese, approx. 20 g
• 1 small piece(s) of butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Quickly prepared vegetarian dish.

Place the Ebly soft wheat flour in boiling water for 10 minutes, until cooked through. Then set aside. Heat 1 knob of butter in a pan. Slice the spring onion and sauté. Add the cooked Ebly flour and mix. Add a little salt. Add the chopped tomatoes and stir to combine, adding pepper if desired. Simmer for about 5 minutes. Quarter the feta cheese, add it, and stir to combine. Simmer briefly, stirring continuously. The cheese shouldn’t dissolve completely; some pieces may remain visible. The amount of feta depends on your taste. I find about 20g is enough, but if you love the cheese, you can add more.