Vegetable Stir-Fry with Potatoes

Wash the bell peppers and dice them finely. If desired, remove the seeds from the jalapeño (for less heat) and slice the chili into thin strips. Peel the garlic and onion and dice both finely. Cut the potatoes into one- to two-centimeter cubes. Wash the tomatoes, remove the stems, and chop them finely.

Add oil, diced onion and bell pepper to a pan and fry with a generous pinch of salt over medium heat for about 5 minutes, until the vegetables are soft and the onions are translucent.

Add the garlic, jalapeño, and paprika and sauté for 2 to 3 minutes, stirring regularly. Next, add the potatoes and sausages or smoked tofu to the vegetables and sauté for 3 to 5 minutes over medium heat.

Then add the tomatoes to the vegetables and sauté for two to three minutes, stirring constantly. Try to scrape up as much of the browned bits from the bottom of the pan as possible.

Reduce the heat and stir in protein sources such as pulled chicken or pan-fried tofu. Crack the eggs into the pan and stir for two to three minutes until set. Once the eggs are set but still slightly creamy, stir in the cheese.

Finally, season the vegetable stir-fry generously with salt and pepper and serve.