Fried Egg Skillet Au Gratin

For the gratinated fried egg skillet, cut tomatoes, carrots, peppers, zucchini into pieces. Cut the spring onion (whole stalk) into fine rings. Finely chop the garlic and herbs.

Heat the oil in a pan and sauté the spring onion, carrots, peppers, zucchini, season with salt, bell pepper and herbs.

Add the garlic, fry briefly, add tomato paste and let it sweat briefly. Add tomatoes, vinegar and vegetable soup and simmer for about 8 minutes.

Season to taste with salt, pepper and a little sugar. Using a spoon, press in 4 wells and carefully slide 1 egg into each well.

Cover the pan with a lid and let the eggs set over low heat. Garnish with herbs and serve.

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