Egg in a crispy filo pastry

Ingredients: for 4 people

Whole grain or plain filo pastry
350 g red bell peppers
250 g light green courgettes
120 g onions
2 cloves of garlic
2 dessert spoons of olive oil
salt, pepper,
¼ teaspoon cumin
1 teaspoon sweet paprika powder
100 g QimiQ or sour cream
1 teaspoon potato flakes
1 dessert spoon of chopped coriander 
8 eggs


Chop the vegetables into small pieces.  Peel the onions and garlic and finely chop.  Heat up the olive oil in a pan and fry the onions and garlic until translucent.  Add the rest of the vegetables and heat until most of the liquid has cooked off. Add the herbs, Qimiq / sour cream and potato flakes and mix well.   Leave to cool.

Cut 7-18cm circles out of the filo pastry dough. Place the pastry sheets into a soup bowl. Fill around an eighth with vegetables and crack the egg in the middle. Close the pastry sheets and brush with egg whites and fold again. Press the edge of the circles to seal. 

Bake in a preheated oven (210°C) for around 12-15 minutes.

Tip: Serve with a herby joghurt dipping sauce