Eggs On The Veg Bed

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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.
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Eggs On The Veg Bed
Preparation time   15 minutes
Cooking time   15 minutes
Servings   6
INGREDIENTES -:
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
METHOD -:
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
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