Summary

Ingredients

• 1 large onion (s)
• 1 tablespoon oil
• 0.5 teaspoon ½ curry
• 50 vegetable broth
• 300 peas, frozen
• 2 beefsteak tomato (s)
• 1 bunch parsley, smooth
• 1 can corn kernels
• Salt and pepper, black
• 4 egg (s)
• 2 tablespoon sunflower seeds

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Instructions

1. Peel the onion and cut into thin slices. Heat the oil in a pan and fry the onion until golden brown. Sprinkle the curry over the top and sweat while stirring. Deglaze with broth. Add the peas and let simmer covered for about 3 minutes. Wash the tomatoes and cut them into slices without the stems. Chop the parsley (leave some for the garnish). Add tomatoes, parsley and corn to the pan and bring to the boil briefly. Season the mixture with salt and pepper and smooth it out in the pan. Add 4 wells with a spoon. Put an egg in each of the hollows. Put the lid on the pan until the eggs are set but the yolks are still soft. Scatter the sunflower seeds and parsley.
2. Rice goes well with this