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MARCUS1124
Pumpkin-pepper stew with egg and bread
Vegetarian stew of paprika and pumpkin.
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Ingredients
Directions
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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.
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Heat a frying pan without oil or butter and toast the caraway seed for 3 minutes. Allow to cool on a plate.
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Cut the bell pepper into pieces. Grate the yellow skin of the lemon and squeeze out the fruit.
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Slice the garlic. Heat the oil in a frying pan and fry the garlic for 1 min.
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Add the pumpkin, the caraway seed, the pepper, 1.5 tbsp lemon juice, the bay leaf, syrup, tomato cubes and chickpeas.
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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.
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Change regularly. Remove the pan from the heat, remove the bay leaf and stir in half of the lemon zest.
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Transfer the stew to the frying pans. Make 4 holes in each pan and break 1 egg above each cavity.
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Put a lid on the pans and let the eggs cook over low heat in 10 min.
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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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