John Myers
Ingredients for 2 servings:
- 500 g potatoes, cooked, sliced
- 2 carrots, sliced
- 1 pointed pepper, cut into 1 cm wide rings
- 1 onion(s), red, diced
- 150 g green beans, blanched, cut into bite-sized pieces
- 200 g mushrooms, sliced
- 2 clove(s) garlic, chopped
- 1 red chili pepper(s), sliced into thin rings
- 4 eggs
- 100 g cheese, grated
- salt and pepper
- Paprika powder
- Parsley and/or chives, chopped
- some butter and oil for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
A vegetarian interpretation of the classic
Crack the eggs and mix well with the spices, garlic cloves, and chili pepper. Heat the butter and oil. When the fat is hot, sauté the onions until translucent. Add the carrots and potato slices and fry for 5 minutes over medium heat, add the mushrooms, and increase the heat. Add the remaining vegetables and reduce the heat slightly. When the vegetables are the desired brown color, reduce the heat to low and add the egg. Stir briefly until the egg is set, and then remove the pan from the heat. Sprinkle with the grated cheese and herbs and serve immediately. Pickles go very well with it. This dish is very versatile; almost anything you have lying around in the vegetable drawer that needs to be used up can be used in this way.
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