Pumpkin-pepper stew with egg and bread

Name: pumpkin-pepper stew with egg and bread
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g bottle gourd or kabocha; 1 el caraway seed; 230 g roasted red peppers in pot; lemon; 1 toe garlic; 1,5 el traditional olive oil; 1 dried laurel leaves; el Zeeland kitchen syrup; 600 g tomato cubes; 400 g canned chickpeas leaked out; 8 medium sized egg; 1 tray cress; 1 multi seed bread

Vegetarian stew of paprika and pumpkin.

Ingredients

Directions

Cut the pumpkin into pieces. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the parts into pieces of 2 cm.
Heat a frying pan without oil or butter and toast the caraway seed for 3 minutes. Allow to cool on a plate.
Cut the bell pepper into pieces. Grate the yellow skin of the lemon and squeeze out the fruit.
Slice the garlic. Heat the oil in a frying pan and fry the garlic for 1 min.
Add the pumpkin, the caraway seed, the pepper, 1.5 tbsp lemon juice, the bay leaf, syrup, tomato cubes and chickpeas.
Season with salt and pepper and bring to the boil. Turn the heat down, place the lid diagonally on the pan and simmer the mixture for 25 minutes.
Change regularly. Remove the pan from the heat, remove the bay leaf and stir in half of the lemon zest.
Transfer the stew to the frying pans. Make 4 holes in each pan and break 1 egg above each cavity.
Put a lid on the pans and let the eggs cook over low heat in 10 min.
Sprinkle the stew with cress. Serve with the bread.

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Nutrition

685Calories

Sodium0% DV1.415mg

Fat35% DV23g

Protein74% DV37g

Carbs25% DV74g

Fiber68% DV17g

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