Vierländer Fersenhof pan with wasabi nuts

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Pour the paprika into a sieve and collect the oil. Pour the beans into a sieve, rinse and drain. Peel the onion and garlic and dice very finely. Heat 2 tablespoons of the paprika oil in a frying pan.

2. 2

   Fry the onion and garlic for about 5 minutes while turning.

3. 3

   Add the tomatoes to the pan. Defrost the tomatoes in the closed pan at reduced temperature for about 10 minutes, then chop them coarsely with a spatula. Add the beans and peppers, bring to the boil and season to taste with salt, pepper and Pimentón de la Vera.

4. 4

   Press hollows into the vegetables with a spoon and let one egg slide into each hollow. In a closed frying pan, let it simmer at medium heat for 5-10 minutes.

5. 5

   In the meantime peel the red onion and cut it into short strips. Wash lemon hot, grate dry, grate peel thinly, cut fruit in half and squeeze juice from one half. Mix lemon juice, lemon peel and onion, season with salt and pepper.

6. 6

   Clean, wash and shake the salad dry and cut into short strips. Wash coriander, shake dry, cut leaves from the stems and chop coarsely. Halve the avocado, remove the core, remove the flesh from the peel and dice the flesh.

7. 7

   Mix the salad ingredients carefully.

8. 8

   Coarsely chop the peanuts. Sprinkle the peanuts on the pan. Arrange pan and salad. Roasted bread tastes good with it.

Nutrition Facts

KCAL
730 kcal

CARBS
39 g

FATS
52 g

PROTEINS
27 g