Egg ragout with paprika

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring 600 ml water and about 1 teaspoon of salt to the boil. Add the rice mixture, bring to the boil, cover and allow to swell at low heat for about 35 minutes. In the meantime clean, wash and dice the peppers.

2. 2

   Bring the stock to the boil and cook the diced peppers for about 5 minutes. Pour onto a sieve and collect the stock. Heat the fat in a saucepan and sweat the flour in it while stirring. Add the hot stock and milk little by little.

3. 3

   Bring the sauce to the boil again and simmer for about 5 minutes while stirring. Add paprika and season the sauce with salt, pepper and a little nutmeg. Boil the eggs for 8 minutes. Rinse cold, peel and halve.

4. 4

   Add eggs to the sauce and serve with the rice mixture. Ham tastes good with it.