Sweet potato, green beans and buckwheat
with pan-fried egg and cayenne pepper
A hearty and healthy dish with a nice touch of the tomato-based oriental sauce with sweet soy sauce.
Nice and quick!
wheat, soya, gluten
Cayenne pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Peel the sweet potato and cut it into wedges. Place them in a pot and cover them with water. Add salt to taste. Bring the water to a boil and let it simmer for approx. 12 to 15 minutes until tender. Drain the water and set aside.
Wash the vegetables. Remove the ends of the beans and cut them in half. Peel and finely chop the onion and garlic. Cut the chilli into slices. Heat 2 tablespoons of oil in a pot and sauté the onion, garlic and chilli for 2 minutes. Add the buckwheat and the oriental sauce. Mix it well. Add 300ml of water and let it cook at a gentle boil for approx. 15 minutes. Add the beans halfway through the cooking time. If necessary, add water as it evaporates. Season with salt and pepper to taste before serving.
Chop the scallion. Grease a frying pan with paper soaked in oil. Heat the pan and add the egg. Sprinkle the egg with the cayenne pepper and scallion. Let it cook over low heat until it's fully coagulated. If necessary, cover the egg with a lid, so it cooks faster. Season to taste.