Lost Eggs with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon margarine or butter
- 1 onion (s)
- 1 tablespoon flour
- 1 large can tomato paste, not the very small ones!)
- 4 egg (s)
- 300 ml water
- sugar
- vinegar
- 0.25 ¼ cube broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring water to a boil with a strong dash of vinegar and salt. Beat the eggs one by one directly into the boiling water or, better still, beat them in a large ladle first, then put them carefully into the water. This way the egg retains its shape and there is no splash of hot vinegar water. Boil eggs for 5-7 minutes, depending on how hard you want the egg inside.
- Melt the margarine in a saucepan and sweat the finely chopped onion in it. Add flour and mix vigorously with a whisk so that it becomes a kind of dough. But be careful that nothing burns! Then add water and mix well. Add tomato paste and stir until the consistency is creamy enough for your own taste. If it gets too thick, add more water or, if it is too thin, add a little more flour mixed with water. Season the sauce with salt, pepper, 1/4 stock cube, approx. 1 tablespoon vinegar and 1 tablespoon sugar.
- We especially like this slightly sweet and sour note, you just have to find out the exact amount of vinegar and sugar by trying.
- Spiral noodles go well with it.
- The sauce also tastes cold.
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