Eggs On The Veg Bed

Generally, I boil or make an omelette out of eggs adding onions, coriander leaves and green chillies but as the market, is flooded with many seasonal veggies, I decided to use them with eggs. In this way of cooking, they become a complete meal for breakfast and toasted bread slices give them a good company.

In this dish, the eggs and veggies are not overcooked and we still feel the freshness of veggies especially the spinach.

Eggs – 6 nos.

Chopped spinach – 1 cup

Chopped – cabbage – 1/4 cup

Sliced carrots – 1/4 cup

Sliced onion – 1 big sized

Salt, black pepper powder and red chilly flakes – as per taste

Oil – 1 tablespoon

1-  Heat oil in a pan and add all the veggies.

2-  Stir the veggies and make six cavities. Break each egg into the cavities and cover the pan.

3-  Keep the flame slow and cook the eggs for 10 minutes or until the eggs are cooked.

4-  Toast the bread slices and put cooked egg portion on them.

5-  Serve the dish with tomato ketchup