Starting my day with an eye-catching breakfast which is an appetizer too makes me always happy. Being a big fan of seasonal veggies, I find my way to use them in any way. My eggy breakfast is fixed for three days a week and try to make it completely wholesome with several veggies and a toast of Multigrain bread slice
In this dish of mine, the fresh vegetables surely include a few leafy ones, especially the spinach. All these are sautéed slightly and will make a comfortable bed for the eggs. The eggs are dropped far apart slowly on them and cooked by covering with a lid. Doesn’t it look inviting? Yes, it definitely is and It reminds me of a popular Moroccan dish Shakshuka in which the eggs are half fried or poached on the veggies base. That’s why I adorably call them eggs on a veg bed. A slice or two of multigrain bread works the best to satisfy my morning hunger
The veggies can be added to one’s choice or the availability. Winters are the best for such nutritional dishes as the market overflows with several seasonal veggies. The prepared eggs can be topped with crushed peppercorns and mixed Italian herbs to make them flavorsome and tastier
Eggs On The Veg Bed
Preparation time 15 minutes
Cooking time 15 minutes
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 /butter – 1 tablespoon
1- Heat oil in a pan and add all the veggies.
2- Stir the veggies for a few minutes 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- Sprinkle salt, and black pepper powder on the cooked eggs
5- Toast the bread slices and put the cooked egg portions on them. Serve the dish with tomato ketchup