Vegetable sauté with ham and eggs

Vegetable sauté is prepared with the addition of ham and poured over with unmixed eggs.

Ingredients

• Ham - 180 g
• Zucchini - 230 g
• Bulgarian red pepper (cut into strips) - 1 pc.
• Bulgarian yellow pepper (cut into strips) - 1 pc.
• Paprika - 2 tsp
• Tomatoes (diced) - 400 g
• Olive oil - 30 g (2 tbsp. L.)
• Onions (chopped) - 1 pc.
• Garlic (chopped through a press) - 2 cloves
• Sun-dried tomato paste or regular tomato paste - 15 g (1 tablespoon)
• Eggs - 4 pcs.
• Cheddar cheese (shredded on a grater) - 115 g (1 glass)
• Salt to taste
• Ground black pepper - to taste
• Rustic bread for serving - optional

Directions

1. In a deep frying pan with a heat-resistant or removable handle, heat the olive oil, add the onions and garlic, cook, stirring occasionally, for about 4 minutes, until slightly soft.
2. In time, cut the ham into thin cubes 5 centimeters long. Set aside.
3. Put the zucchini and bell pepper in a pan with onions and garlic, cook everything together for about 3-4 minutes.
4. Add paprika, tomatoes, tomato paste, ham to a frying pan with vegetables, season with salt and pepper to taste. Bring the mixture to a boil, cook the sautéed vegetables and ham over medium-low heat for about 15 minutes.
5. Reduce heat to low. In the total mass of vegetables and ham, make 4 depressions and pour one egg into each, salt and pepper to taste. Cook over low heat until the egg white grabs.
6. Switch on the oven with top grill function for preheating. Sprinkle the contents of the pan with cheese and place the pan under the grill, cook for about 5 minutes.
7. Serve the vegetable sauté with ham and eggs immediately, well with country bread (optional).