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🍽️ Sauerkraut Pan with Peppers and Eggs

385 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers
• 1 onion
• 2 tbsp ghee
• 750 g sauerkraut
• salt
• pepper
• 125 ml vegetable broth
• 100 ml crème fraîche
• 1 tbsp fresh tarragon leaves (finely chopped)
• 4 eggs
• tarragon leaves (for garnish)

Instructions

1. 1. Peel the onion.
2. 2. Dice the onion finely.
3. 3. Wash the bell peppers.
4. 4. Remove the stem and the inside of the peppers.
5. 5. Cut the peppers in half.
6. 6. Remove all white inner membranes and seeds.
7. 7. Cut the pepper halves into thin strips.
8. 8. Heat ghee in a pan.
9. 9. Sauté the onions until translucent.
10. 10. Add the pepper strips.
11. 11. Sauté the peppers briefly.
12. 12. Add the loosened sauerkraut to the pan.
13. 13. Pour the broth over the vegetables.
14. 14. Season the mixture generously with salt.
15. 15. Season the mixture generously with pepper.
16. 16. Cover the pan.
17. 17. Cook the vegetables for 10 minutes over medium heat.
18. 18. Stir the crème fraîche into the vegetables.
19. 19. Finely chop the tarragon.
20. 20. Stir in the chopped tarragon.
21. 21. Press four indentations into the mixture with a spoon.
22. 22. Crack the eggs individually.
23. 23. Place one egg into each indentation.
24. 24. Cover the pan again.
25. 25. Let the eggs set until the whites are firm.
26. 26. Garnish the finished pan with fresh tarragon.

Nutrition per serving

• kcal: 385
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 19 g