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Budget meal

Ingredients 12
Servings 4


  • 2
    rashers bacon (rind removed), chopped
  • 1
    onion, sliced
  • head of cabbage, shredded
  • 2
    carrots, cut into julienne strips
  • 2
    potatoes, diced
  • 410
    peas (optional)
  • 250
    chicken stock (you may need less)
  • 250
    cooked rice
  • salt
  • black pepper
  • basil
  • 4


Fry the bacon in a large pan until cooked and slightly crisp. Remove the bacon and sauté the onion in the pan until soft. Add the cabbage, carrot and potato, and stir-fry until translucent. Drain the peas, but reserve the liquid. Add to the vegetable mixture with chicken stock as needed. Simmer until the potato is nearly soft. Add the bacon, peas and rice. Season to taste with salt, black pepper and a pinch of basil. Make four hollows in the mixture and break an egg into each. Season lightly with salt and pepper. Cover and simmer until the potato is completely done and the eggs are cooked. Serve hot. Serves 4.

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