Paprika Maultaschen in a Creme Egg

Ingredients for 2 servings:

• 3 Maultaschen
• 1 bell pepper(s)
• ¼ vegetable onion(s)
• 3 eggs, size L
• 1 tbsp butter
• some cooking oil
• Salt
• Paprika powder
• 1 shot of water

Instructions

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

Halve the Maultaschen lengthwise and slice. Dice the onion. Deseed the bell pepper and cut into 2 cm pieces. Lightly beat the eggs in a small bowl with a small whisk. Heat oil in a pan over medium heat. Add the Maultaschen pieces and fry briefly. After about five minutes, add the diced onion, stir, and fry for another three minutes. Now add the diced bell pepper. Season everything with a little salt and continue frying. When everything starts to take on a little color, add a splash of water and continue frying until the water has evaporated. Reduce the heat slightly, scatter the beaten eggs evenly over the Maultaschen, and slowly move everything around the pan with a wooden spoon. Season with salt and paprika, if desired. Finally, add the cold butter in flakes to the egg. Stir over low heat until the egg is set. Serve immediately. The cold butter makes the scrambled eggs very creamy and adds a delicate touch to the Maultaschen pan. It goes well with any kind of fresh salad.