Eggs on Tomato and Kohlrabi Ragout
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g tomato (s)
- 200 g kohlrabi
- 1 onion (s), red
- 1 chilli pepper (s), red, dried
- 1 teaspoon oil
- 1 tablespoon cream cheese (Sweet Thai Chili822; brunch)
- 2 egg (s)
- salt
- Green pepper from the mill
- Chives, fresh
Print Recipe
Pin Recipe Instructions
- Scald the tomatoes with boiling water - peel and dice after 5 minutes. Peel and chop the kohlrabi and keep the young leaves of vegetables. Peel and halve the onion and cut into fine slices. Remove the seeds from the chilli pepper and crumble it into small pieces or use a mortar.
- Heat the oil in a pan on medium heat and fry the onion, kohlrabi and chilli in it. Add the tomatoes with the fruit kernels and sprinkle the chopped young leaves over them. Season with salt and pepper, add the brunch, stir everything well and cook covered for 10 minutes over low heat.
- Put the eggs one by one in a cup.
- Place two dessert rings with a diameter of 8 cm in the pan and pour the vegetable ragout from the pan into the rings. Slide an egg out of the cup into each filled ring. If you like, you can season the eggs now - I only seasoned them when they were done.
- Cover the pan and let the eggs set for about 15 minutes over the lowest heat (cooking time may vary).
- Put the filled dessert rings from the pan onto a plate with a spatula. Carefully loosen the eggs with a knife on the inner edge of the ring and lift off the rings. Sprinkle the finely chopped chives on top, garnish and enjoy.
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