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 On The Veg Bed
Preparation time   15 minutes
Cooking time   15 minutes
Servings   6
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
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