Meatloaf ragout with fried egg

Name: Meatloaf ragout with fried egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300-400 g Meatloaf; 1 Stalk leek (leek); 2 medium-sized onions; 300 g Tomatoes; 2 TABLESPOONS Oil; 1 1/2 TSP. clear soup; 3 TABLESPOONS ripened cream; 1/2-1 TEASPOON Cornstarch; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 4 Eggs; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300-400 g Meatloaf
1 Stalk leek (leek)
2 medium-sized onions
300 g Tomatoes
2 TABLESPOONS Oil
1 1/2 TSP. clear soup
3 TABLESPOONS ripened cream
1/2-1 TEASPOON Cornstarch
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
4 Eggs
7-10 Tbsp Parsley

Directions

1
Dice meatloaf. Clean and wash the leek. Peel onions, cut both into rings. Clean, wash and chop the tomatoes
2
Heat 1 tablespoon of oil. Brown the onions and meat loaf in it and take it out. Leek in the frying fat
3
Steam for about 5 minutes. Add tomatoes and 3/8 l water. Stir in stock, bring everything to the boil
4
Mix cream and starch. Stir into the sauce, bring to the boil. Season with salt, pepper and paprika. Heat up meatloaf and onions in it
5
Heat 1 tablespoon of oil in a second pan. Beat the eggs and fry them to a fried egg, season
6
Arrange meat loaf ragout and eggs and garnish with parsley. Mashed potatoes taste good with it
7
Drink: cold beer