Zucchini and Potato Stew with Egg
Ingredients
- Rapeseed oil
- Onion
- 1 garlic clove
- 800g zucchini
- 300g potatoes
- Himalayan salt
- 400 ml water
- 1 cooking cream
- Eggs
Preparation
Sauté finely chopped onion in rapeseed oil until softened.
Add pressed garlic clove and sauté briefly.
Add cubed zucchini and potatoes, season with Himalayan salt, add water, cover and cook until soft, about 45-50 minutes.
Once soft, lightly mash with a spoon, add cooking cream, and simmer.
Boil eggs until hard-boiled and serve with the stew.
