Summary

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

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Instructions

1. 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.
2. White bread and a light red wine go well with this.
3. 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.