Vegetable Sauté with Ham and Eggs
by Editorial Staff
Vegetable sauté is made with the addition of ham and poured over with unmixed eggs.
Servings: 4
Ingredients
- Ham – 180 g
- Zucchini – 230 g
- Bulgarian red pepper (cut into strips) – 1 pc.
- Bulgarian yellow pepper (cut into strips) – 1 pc.
- Paprika – 2 teaspoon Tomatoes (diced) – 400 g
- Olive oil – 30 g (2 tablespoon. L.)
- Onions (chopped) – 1 pc.
- Garlic (chopped through a press) – 2 cloves
- Sun-dried tomato paste or regular tomato paste – 15 g (1 tablespoon)
- Eggs – 4 pcs.
- Cheddar cheese (shredded on a grater) – 115 g (1 glass)
- Salt to taste
- Ground black pepper – to taste
- Rustic bread for serving – optional
Directions
- Heat the olive oil in a deep frying pan with a heat-resistant or removable handle, add the onions and garlic, cook, stirring occasionally, for about 4 minutes, until slightly soft.
- In the meantime, cut the ham into thin cubes 5 centimeters long. Set aside.
- Put the zucchini and bell pepper in a pan with onions and garlic, cook everything together for about 3-4 minutes.
- Add paprika, tomatoes, tomato paste, ham to a frying pan with vegetables, season with salt and pepper to taste. Bring the mass to a boil, cook the sautéed vegetables and ham over medium-low heat for about 15 minutes.
- Reduce heat to low. In the total mass of vegetables and ham, make 4 indentations and pour one egg into each, salt and pepper to taste. Cook over low heat until the egg white grabs.
- Switch on the oven with top grill function for preheating. Sprinkle the contents of the pan with cheese and place the pan under the grill, cook for about 5 minutes. Serve vegetable sauté with ham and eggs right away, well with country bread (optional).
Enjoy your meal!
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