Casserole with shawarma and egg

Name: casserole with shawarma and egg
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 bush celery; 1 el peanut oil; 250 g pork shawarma strips; 1 el paprika; 190 g sliced young cheese; 360 g kidney beans in pot; 360 g White beans in tomato sauce; 4 medium sized egg

Shoarma from the oven with celery, kidney beans, white beans, cheese and egg

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ˚C. Cut the celery into 1cm wide curves.
Heat the oil in a frying pan and fry the shawarma strips for 3 minutes on a high heat.
Add the paprika and celery and cook for another 5 minutes. Change regularly.
Cut the cheese into pieces. Let the kidney beans drain and add to the meat together with 2/3 of the cheese and white beans in tomato sauce. Shovel.
Put everything in an oven dish. Make 4 wells in the bean mixture with a spoon. Break the eggs above the dimples and sprinkle with pepper and salt.
Divide the rest of the cheese over it and bake the dish in the middle of the oven for about 15 minutes.