Tomato bulgur with olives and egg
4 Servings • 488 kcal / 2046 kJ, 15 g E, 21 g F, 59 g KH pro Portion
INGREDIENTS
500 g Cocktailtomaten
2 Shallots
3 Garlic cloves
100 g black olives
1 Bunch of flat-leaf parsley
3 Tbsp olive oil
2 Owner
300 Mr. Bulgur
3 The Tomatenmark
500 ml of hot vegetable stock
salt
Pfeffer
Preparation time:
that. 25 Minutes (plus cooking time)
Wash and halve the tomatoes. Peel and finely chop shallots and garlic. If necessary, pit the olives and cut into fine rings. Wash the parsley, shake dry, pluck the leaves and chop finely.
Heat the olive oil in a saucepan and sweat the shallots and garlic in it until translucent. Add the tomatoes for 2–3 minutes, then crack the eggs over it. Bulgur, Olives, Add tomato paste and broth, salt and pepper and bring to the boil once, stirring occasionally. Then over low heat with the lid closed 20 Let swell for minutes. If needed, Pour some more water.
Mix the bulgur well before serving, Mix in the parsley and season with salt and pepper.