Sauerkraut Skillet with Bell Peppers and Eggs

Ingredients

• 2 Bell peppers
• 1 onion
• 2 tbsp clarified butter
• 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 and finely dice the onion.

2. 2.

   Wash, trim, halve, seed, and remove white membranes from the bell peppers, then cut into strips.

3. 3.

   Heat clarified butter in a pan, sauté onions until translucent. Add peppers, cook briefly, then add loosened sauerkraut, pour in broth, season with salt and pepper. Cover and simmer over medium heat for 10 minutes. Stir in crème fraîche and chopped tarragon, create four wells with a spoon, place one beaten egg in each well, cover and let set.

4. 4.

   Garnish with tarragon leaves before serving.