Egg vegetables

Ingredients for 3 servings:

• 150 g ham, raw
• 2 tbsp olive oil
• 2 bell peppers
• 2 handfuls of leeks OR
• 2 onions
• 1 garlic clove(s)
• 500 g tomatoes
• 1 tsp herbal salt
• Salt
• 5 grains of pepper, ground
• 1 tsp thyme
• 6 eggs, 2 per person
• Margarine, unhydrogenated
• 1 kg potatoes, red
• Caraway seeds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + dairy-free

Boil the potatoes with their skins and a little caraway seeds, rinse with cold water, and peel. Cut the ham and deseeded bell pepper into strips. Cut the leeks into rings and the garlic into small cubes. Peel the tomatoes (if desired), halve them, and cut them into strips. Brown the ham in the heated oil and remove from the heat. Fry the leeks, garlic, and bell peppers in the ham fat for 10 minutes, add the tomatoes and spices, and simmer for another 5 minutes. Crack in the eggs, cover, and cook for a further few minutes. Finally, sprinkle the ham strips on top. OR: Grease three 1-liter ovenproof bowls with margarine. Distribute the peeled potatoes, add the steamed vegetables, crack 2 eggs on top, add a little salt to the yolks, arrange the bell pepper strips around the eggs, cover, and let the egg whites set in the preheated oven.