Summary

Ingredients

• 400 g veetables, mixed (Mexico veetables), frozen
• 1 onion (s)
• 2 cloves garlic)
• 1 tablespoon, heaped tomato paste
• 200 ml vegetable stock
• 3 tablespoon cooking oil
• 3 large tomato (s)
• 2 tablespoon clarified butter
• 4 egg (s)
• 1 tablespoon parsley, chopped
• Salt and pepper, from the mill

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Instructions

1. Scald tomatoes, peel them and cut into small cubes. Onion and garlic, peel and dice.
2. Heat the oil, sauté the onion and garlic in it. Add tomato paste and roast briefly. Deglaze with the broth. Add diced tomatoes, season with salt and pepper and simmer for 5 minutes.
3. Chop the parsley. Add the Mexico vegetables to the tomato sauce and simmer for another 3 minutes.
4. Heat the clarified butter in a second pan and fry the eggs into fried eggs. Season with salt and pepper.
5. Divide the vegetables on 2 plates and place the fried eggs on top. Sprinkle with the parsley and serve.