Meatloaf ragout with fried egg

Ingredients for 4 servings:

• 300 g Leberkäse (meatloaf)
• 1 stalk(s) leek (approx. 200 g)
• 2 m.-sized onion(s)
• 300 g tomatoes
• 2 tbsp oil
• ½ tsp broth, clear, instant
• 3 tbsp sour cream
• ½ tsp cornstarch
• Salt
• Paprika powder, sweet
• 4 eggs
• parsley for garnishing
• Pepper, white
• 0.38 liters of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the meatloaf. Trim, wash, and slice the leek into rings. Peel and slice the onions. Trim, wash, and chop the tomatoes. Heat 1 tbsp of oil. Fry the diced onions and meatloaf in it, then remove them. Sauté the leek rings in the frying fat for about 5 minutes. Add the tomatoes and 3/8 l water. Stir in the stock, dissolve it, and bring everything to a boil. Mix together the cream and cornstarch. Stir into the sauce and bring to a boil. Season with salt, pepper, and paprika. Return the meatloaf and onions and warm them through. Heat 1 tbsp of oil in a second pan. Crack in the eggs, fry until fried, and season. Arrange the meatloaf ragout and eggs on plates and serve garnished with parsley. Mashed potatoes go well as a side dish.