Remove the skin from the onion and cut into eighths. Rinse bell bell pepper, remove peel from cucumber and cut into coarse cubes. Rinse the potato and cut into small cubes. 2.
Heat the olive oil in a frying pan and sauté the onion, bell pepper and potato. Extinguish with one eighth of a liter of water and close the frying pan with a lid. Cook on medium heat for about 10 minutes.
3. heat 1/2 liter of water and add vinegar.
4. add the cucumber to the vegetables. Season with curry, pepper, salt and the clear soup.
5. beat the egg in a cup and slide it into the vinegar water and cook for about 4 minutes.
Bring the vegetables to the table with the egg.
Variations with zucchini or melanzani are possible.
Serve with either a poached egg or long grain rice.
Time needed : : half an hour
Per person : : 122 kCal
:Last change : : Karina Schmidt
Tip: Zucchini is a type of squash and is therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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