Vegetable pan with eggs and cheese

Ingredients for 2 servings:

• 1 onion(s)
• 1 zucchini
• 1 eggplant(s)
• 2 bell peppers
• 2 handfuls of mushrooms (you can leave them out if you don’t have them on hand)
• 2 garlic cloves
• 3 tomatoes
• 4 eggs
• 4 slice(s) cheese (e.g. Gouda)
• 1 tbsp olive oil
• salt and pepper
• Paprika powder
• Thyme, dried

Instructions

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

light summer dish to fill you up, suitable for combining foods

Chop all the vegetables into small pieces and fry in a large pan in olive oil until cooked through but still firm to the bite. Season with salt, pepper, and thyme. Then “dig” four holes in the vegetables and carefully crack a raw egg into each hole. Sprinkle some paprika over the eggs and place a slice of cheese on top. Cover the pan and let the eggs set over low heat. Serve with white bread and a light red wine. We often have this vegetable stir-fry on camping trips in the south. There’s very little washing up because you only need a pan, a knife, and a cutting board. The ingredients are also readily available in even the smallest village, at the market, or from the farmer along the road. It’s also a very low-calorie dish.