Eggs On The Veg Bed

 

 

 

 

 

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 – 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