Soft-wax eggs on aubergine-herb ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 500 g Aubergines
- 500 g Tomatoes
- 1 Garlic clove
- 2 (125 g each) Bag whole grain rice
- 4 Eggs
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 1/2 l clear broth (instant)
- 1 Pot of basil and
- 7-10 Tbsp Thyme
Directions
- 1
Clean and wash the aubergines and tomatoes and cut them into small pieces. Peel and chop the garlic. Put rice in boiling water and cook for about 20 minutes. Boil the eggs for about 8 minutes until soft.
- 2
Heat the oil. Sauté garlic in it. Fry the aubergines and tomatoes briefly and season with salt and pepper. Deglaze with broth. Let it boil down for about 10 minutes at high heat. Wash the herbs and chop them, except for a few leaves for garnishing.
- 3
Season the ragout with it. Season the ragout again. Rinse eggs cold, peel and halve. Arrange everything on plates. Serve garnished with herbs.
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