Paprika chicken casserole

Ingredients

Directions

1. 1

   Clean, wash and dice the peppers. Wash, clean and slice the zucchini. Peel onion and garlic, dice finely. Wash the meat, dab dry, season with salt and pepper. Heat oil in a frying pan and fry meat until golden brown all around. Fry over a mild heat for 5 minutes while turning, remove.

2. 2

   Sauté the bell peppers and zucchini in the frying fat. Wash the thyme, dab dry, set aside some to garnish, chop the rest finely. Add the onion, garlic and thyme to the vegetables, fry over medium heat for 4-5 minutes. Season to taste with salt and pepper. Put the vegetables in a greased casserole dish. Cut the fillets into slices and place them on the vegetables. Whisk eggs and milk. Season with paprika, cumin and salt. Pour egg milk over vegetables and meat. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes.

3. 3

   Cut the fillets into slices and place them on the vegetables. Whisk eggs and milk. Season with paprika, cumin and salt. Pour egg milk over vegetables and meat. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Garnish with thyme put aside. Sour Cream and Taco Chips taste great with it