How to make
Peel and dice the potatoes into large cubes. Dissolve the vegetable broth and curry in 2 cups (500 ml) hot water.
Braise the pressed garlic cloves in a pan with heated oil, add the potatoes and pour in the broth, close with the lid and boil on low heat until the potatoes soften.
Break the eggs 1 by 1 over the potatoes, salt to taste and close the lid again, cook another 5-6 min.
Take the ready dish off the stove, sprinkle with finely chopped parsley and a little paprika.
Close with the lid for the parsley to stew and after 10 min. serve in plates.
