Dill squash stew with poached egg | Creamy summer favorite

Finely dice the onion and finely chop the fresh dill. Heat the sunflower oil in a large pot, add the finely chopped onion, and sauté until translucent.

Remove the pot from the heat, sprinkle with sweet paprika, stir well, then immediately add the shredded squash and half of the chopped dill. Season with 1 teaspoon of salt, a pinch of ground black pepper, and 1 teaspoon of granulated sugar.

Pour in a little water (approx. 150 ml), cover, and simmer over medium heat for 12-15 minutes until the squash is tender-crisp.