Pan Of Vegetables with Eggs and Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 zucchini
- 1 eggplant (s)
- 2 bell pepper (s)
- 2 handfuls mushrooms (can be left out if not at hand)
- 2 cloves garlic)
- 3 tomato (s)
- 4 egg (s)
- 4 slices cheese (e.g. Gouda)
- 1 tablespoon olive oil
- salt and pepper
- Paprika powder
- Thyme, dried
Print Recipe
Pin Recipe Instructions
- Chop all the vegetables and fry them in a large pan in olive oil until they are cooked but still firm to the bite. Season to taste with salt, pepper and thyme. Then dig 4 holes in the vegetables and carefully beat a raw egg into each hole. Sprinkle some paprika on the eggs and put a slice of cheese on each. Put a lid on the pan and let the eggs set over low heat.
- White bread and a light red wine go well with this.
- We often have pan-fried vegetables on camping holidays when we travel south. There is little washing up because all you need is a pan, a knife and a cutting board. The ingredients are also available in every village, no matter how small, at the market or from the farmer on the street. In addition, it is a very low-calorie dish.
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