Vegetable Ragout with Poached Egg
Rinse pepper, clean, cut in half, remove seeds and ribs and cut into strips.
Rinse spinach and drain.
Peel garlic and chop finely.
Heat oil, paprika and garlic over medium heat for 4 minutes. Pour in vegetable broth and cook for about 2 minutes on low heat. Season with salt, pepper and nutmeg to taste.
Boil vinegar in a saucepan with 1 liter (approximately 4 1/4 cups) of water. Break eggs into individual cups and slide 1 at a time into simmering vinegar and water. Cook each for about 4 minutes. Remove with a slotted spoon.
Mix spinach into vegetables, season to taste, garnish with parsley and serve with poached eggs.