Vegetable pan with egg

Ingredients for 4 servings:

• olive oil
• 2 onions
• 2 cloves garlic
• 250 g mushrooms
• 1 large zucchini
• 1 bell pepper(s)
• 2 tomatoes
• 1 can corn, drained
• salt and pepper
• Paprika powder
• 4 eggs
• 1 pack of feta cheese or mozzarella

Instructions

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

simple, low effort, vegetarian

Dice the onions and mince the garlic cloves with a garlic press. Heat a little olive oil in a large pan. Add the onions and garlic and sauté. Quarter the mushrooms and add them. Continue cooking over high heat, stirring regularly. Dice the zucchini and add them. Sauté briefly, then reduce the heat to low, place the lid on the pan, and simmer for about 5 minutes. Dice the bell peppers and tomatoes. Drain the corn and add it. Increase the heat to high and season with salt, pepper, and paprika. Cook until the liquid from the tomatoes has evaporated. Slice the mozzarella or crumble the feta. Once the liquid has evaporated, reduce the heat to low and make four holes in the vegetable pan with a spatula. Crack an egg into each hole. Spread the cheese over the vegetable pan and sprinkle with paprika. Cover and simmer over low heat for about 7-8 minutes until the eggs are cooked through.