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Stew of leek, tomato, potato and egg
Preistoof with egg, potato and tomato. Quick, low calorie and lactose and gluten free.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and halve in length.
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In the meantime, heat the oil in a frying pan and fry the potatoes for 9 minutes on medium heat. Change regularly.
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In the meantime, clean the leek and cut into rings. Drain the peppers and cut into strips.
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Add the leeks and picadillo to the potato wedges and cook for 2 minutes.
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Add the pepper and tomato frito and leave to simmer for 2 minutes on medium heat with the lid on the pan. Season with pepper and salt.
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Cut the leaves coriander coarsely. Place the eggs with the cutting edge upwards in the oven and garnish with the coriander. Yummy! .
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Nutrition
345Calories
Sodium0% DV1.000mg
Fat22% DV14g
Protein24% DV12g
Carbs13% DV40g
Fiber24% DV6g
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