Rucola stew with paprika and egg

Peel the potatoes, cut into equal pieces and cook for 25 minutes until done.

In the meantime, halve the peppers, remove the stem and seed lists and cut the flesh into 1 cm pieces.

Cook with the potatoes for the last 3 minutes.

Cook the eggs in 8 min. Hard, scare under cold running water, peel and halve them.

In the meantime, cut the rucola coarsely. Heat a skillet without oil or butter and toast the almond shavings golden brown. Let cool on a plate.

Heat the milk in a saucepan. Drain the potatoes and paprika and crush with the puree mash. Add the milk.

Put the pan with puree back on the fire, stir in the arugula, warm well and season with pepper.

Serve the stew with half the eggs and sprinkle with the almond shavings.