Stew of leek, tomato, potato and egg

Name: stew of leek, tomato, potato and egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 medium sized egg; 2 el peanut oil; 600 g chilled potato wedges with peel; 1 leeks; 295 g grilled red peppers in a pot; 2 el picadillo; 350 g tomato frito; 15 g fresh coriander

Preistoof with egg, potato and tomato. Quick, low calorie and lactose and gluten free.

Ingredients

Directions

Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and halve in length.
In the meantime, heat the oil in a frying pan and fry the potatoes for 9 minutes on medium heat. Change regularly.
In the meantime, clean the leek and cut into rings. Drain the peppers and cut into strips.
Add the leeks and picadillo to the potato wedges and cook for 2 minutes.
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.
Cut the leaves coriander coarsely. Place the eggs with the cutting edge upwards in the oven and garnish with the coriander. Yummy! .