Spätzle cake with peppers

Ingredients for 4 servings:

• 500 g spaetzle
• 3 bell peppers, red, green and yellow
• 1 bunch of parsley
• 1 garlic clove(s)
• 6 eggs
• 150 g sour cream
• 50 g hazelnuts, chopped
• 2 tsp paprika powder
• 1 tsp cayenne pepper
• salt and pepper
• possibly vegetable broth
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Pasta bake in a loaf pan

Cook the spaetzle in salted water (even better in broth), drain, rinse in cold water, and let drain. Line a loaf pan (approx. 25 cm long) with baking paper. Cut the bell peppers into strips and finely chop the parsley. Fry the bell pepper strips in a little oil for about 5 minutes and season. Add the parsley, spaetzle, and hazelnuts, stir well, and fry briefly, then transfer everything to the loaf pan. Crush the garlic cloves and mix with the eggs and sour cream. Season to taste with the spices and pour the egg mixture evenly over the spaetzle. Bake the spaetzle cake in a preheated oven at 200°C (top/bottom heat) for 60 minutes. If it starts to get too brown, cover with aluminum foil. Remove the spaetzle cake from the pan while it’s still hot, slice, and serve. Serve with salad.