Time: 20 min. preparation time, 10 min. baking time
Nutrition: Calories ca 215 / Protein 14g / Carbohydr. 14g / Fat 10g
Ingredients (4 servings)
|1||bell pepper (red)|
|1||bell pepper (yellow)|
|1 tsp||spicy paprika|
|1 tsp||cumin (ground)|
|800 g||canned tomatoes (whole, peeled)|
|50 ml||vegetable broth|
|1 tbsp||Worcestershire sauce|
|vegetable oil for frying|
|parsley for serving|
oven, cooking spoon, ovenproof frying pan, cutting board, knife
A young, light, and refreshing wine with subtle aromatics, the Welschriesling is the right complement for a light vegetable dish.
Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.
cutting board, knife
1 onion / 1 clove garlic / 1 slice ginger / 1 chili / 1 bell pepper (red) / 1 bell pepper (red) / 5 tomatoes
Heat some vegetable oil in a frying pan over medium heat. Add onion, garlic, chili, and bell pepper, and sauté until soft, approx. 6 – 8 min. Then add ginger, spicy paprika, and cumin and cook for another 2 min.
cooking spoon, ovenproof frying pan
1 tsp spicy paprika / 1 tsp cumin / vegetable oil for frying
Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.
800 g canned tomatoes
Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat, stirring occasionally, for approx. 20 min. Stir in Worcestershire sauce and season with salt and pepper.
50 ml vegetable broth / 1 tbsp Worcestershire sauce / salt / pepper
Crack eggs into pan. Then crumble feta on top. Transfer to oven and bake at 190°C/375°F for approx. 7 – 10 min. until eggs have set. Remove from oven and garnish with fresh parsley to serve.
4 eggs / 50 g feta / parsley for serving