Maybe your new favorite bean dish:
Preparation (circa 50 min):
Cut the snow peas and beans a little small on top and bottom, cut in half diagonally. Cut broccoli roses into small pieces, clean leek and cut into rings. Peel pumpkin, celery and carrots, cut into pieces. Clean zucchini with kitchen paper, cut into pieces. Peel onion and garlic clove, cut into fine cubes. Peel tomatoes, remove seeds and cut into cubes.
Sauté onion cubes in hot olive oil until translucent, add garlic, leek and pumpkin, sauté. Add the rest of the vegetables and sauté. Add savory and coarsely chopped marjoram, pour in vegetable soup, and simmer on low heat for seven to eight minutes. Season with salt, nutmeg and pepper.
Crack eggs one at a time into a mug, pour sideways into bubbling vinegar water. Steep for five to six minutes, dry on paper towels. Fry a little in a frying pan with fresh butter, add diced tomatoes*.
Arrange the stew in a deep plate, place poached eggs on top. Arrange the tomato cubes on top and put on the bread.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe).
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