Ingredients
- 800 g Pouletbrustfilets, ohne Haut
- ½ TL Salz
- ½ TL schwarzer Pfeffer
- 200 g Edamer
- 30 g Olivenöl
- 150 g Zwiebeln
- 2 Knoblauchzehen
- 600 g gehackte Tomaten, aus der Dose
- 1 geh. TL Bouillon (Paste)
- 1 TL Zucker
- 1 ½ TL Oregano, getrocknet
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