- 1
4.7/5
(3 Votes)
Ingredients
- Optional:
- 1 tbs oil or 1/3 cup water
- 1/2 red capsicum
- 2 -3 tomatoes
- 1 zucchini
- 1/2 eggplant
- 4 mushrooms
- 4-5 stalks and leaves of beet leaves, silverbeet or spinach
- 1 tsp dried mixed herbs
- 1 tbs dried chives
- Salt and pepper to taste
- 3-4 eggs or 1 – 2 per person
- 1 onion
- 1 cloves garlic or 1/2 tsp dried garlic granules
Preparation
Step 1
Preparation:
Preheat a large pan on medium then add 1 tbs oil or 1/3 cup water
Dice and slice all of the vegetables up to the leaves and add them to the frypan on medium heat. Stir them around to mix them together then let it simmer for about 1- minutes or until the eggplant is getting nice and soft.
Slice the green leaves and stalks them add them to the pan with the rest of the ingredients except the eggs and let them soften for about 3 minutes.
Make small indents in the mix to crack the eggs and gently tip them into the mixture.
Cover with a lid if you have one or just let it simmer on low heat until the eggs are cooked to you liking preferably just enough that the yolks are still runny.
Serve and enjoy ☺