Sauerkraut Pan with Bell Peppers and Egg

Peel onion and chop finely.

Rinse bell peppers, cut in half, remove seeds and ribs and cut crosswise into strips.

Heat clarified butter in a frying pan and sauté onions until translucent. Add bell peppers, briefly fry, add loosened sauerkraut and broth, mix and season well with salt and pepper. Cover and simmer for 10 minutes over medium heat. Then stir in creme fraiche and chopped tarragon and mix. Push 4 wells into sauerkraut mixture with a spoon and break an egg into each well.