Stuffed Baguette

Ingredients

• 2 Eggs
• 400 g tomatoes (8 tomatoes)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 1 bunch chives
• 400 g baguette (1 baguette)
• 400 g Low-fat quark
• Salt
• Pepper
• 1 tsp Paprika powder (sweet)

Instructions

1. 1.

   Hard boil the eggs in a pot of boiling water for 7-8 minutes. In the meantime, wash the tomatoes, quarter them, remove seeds and cut into about 1 cm pieces.

2. 2.

   Quarter the bell pepper, remove seeds, wash it, cut into large chunks and roughly chop with a food processor.

3. 3.

   Rinse the eggs under cold water, peel them, halve and roughly chop. Wash the chives, shake off excess water and slice into rings.

4. 4.

   Cut the baguette lengthwise in half and hollow out the inside with your fingers. Mix the soft bread interior with the quark in a bowl.

5. 5.

   Add the tomatoes, bell pepper, egg and chives. Gently fold everything together and season with salt, pepper and paprika powder.

6. 6.

   Fill the hollowed baguette halves with the mixture, put them back together and press slightly to secure.

7. 7.

   Wrap the assembled baguette in aluminum foil and chill in the refrigerator for at least 30 minutes to set. Slice into 10 pieces and serve.