Summary

Ingredients

• 4 large egg (s) or 6 small, hard-boiled, peeled
• 400 g minced meat, mixed
• 1 egg (s)
• 1 teaspoon mustard
• 1 small onion (s), grated
• salt
• pepper
• 3 tablespoon breadcrumbs for the minced dough
• 200 ml meat stock, hot
• 300 ml tomato (s), passed
• Breadcrumbs
• Garlic, fresh or powder
• 1 teaspoon, heaped sugar
• possibly salt
• Oil, for frying
• parsley

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Instructions

1. Prepare a smooth, well-seasoned, slightly firmer minced dough from the minced meat, egg, grated onion, mustard, salt, pepper and breadcrumbs.
2. Divide the minced dough into 4-6 equal pieces (depending on the number and size of the eggs). Flatten each piece of minced dough in your hand, place a boiled egg on top and shape the dough around the egg with both hands, evenly and without cracks.
3. Turn the formed chopping nests in breadcrumbs.
4. Let the pan get hot, add a little oil and fry the nests evenly all around. When the minced dough is cooked through, pour in 200 ml of hot meat stock and let the chopping nests sit in it for about 10 minutes, turning them in the meantime. Take out and keep warm.
5. Pour in 200-300 ml of tomato puree and let it reduce a little, season with salt, pepper and a little sugar (takes away the acidity of the tomatoes) and possibly garlic.
6. Halve the nests and arrange on top of the tomato sauce. Sprinkle with a little parsley. Mashed potatoes and a crunchy salad or mixed vegetables like Leipziger Allerlei go well with this.