Vegetable Ragout with Poached Egg

Ingredients

• 1 red bell pepper
• 500 g spinach leaves
• 1 Garlic clove
• 2 EL olive oil
• 150 ml Vegetable broth
• 4 eggs
• 3 EL vinegar
• Salt
• ground pepper
• nutmeg
• parsley (for garnish)

Instructions

1. 1.

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

2. 2.

   Wash, trim, rinse, and drain the spinach leaves.

3. 3.

   Peel the garlic and finely chop it.

4. 4.

   Heat the oil, sauté the pepper and garlic over medium heat for 4 minutes. Add the vegetable broth and simmer gently for about 2 minutes. Season with salt, pepper, and nutmeg.

5. 5.

   In a pot bring 1 l of water with vinegar to a boil. Crack each egg into a separate cup, slide it into the simmering vinegar water and let it poach for about 4 minutes. Remove with a slotted spoon.

6. 6.

   Add the spinach to the vegetables, stir in, taste, and serve topped with the poached eggs and parsley garnish.