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Vegetable and egg stir fry
2
30 minutes
Ingredients
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1 leek
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1 carrot
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1 red pepper
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1 zucchini
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1 tsp ground cumin
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2 medium eggs
Instructions
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1.
Sauté the sliced leek in a wok or a large and fairly deep pan, with a dash of extra-virgin olive oil. When it begins to brown, add the sliced carrot and stir-fry for about 3 minutes.
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2.
Cut the red pepper into strips, add to the pan and cook for a further 5 minutes. Add the sliced zucchini and ground cumin, season with salt and pepper and stir-fry some more. Make sure to keep all the ingredients moving.
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3.
When the vegetables are almost done, make two small wells in the middle and crack an egg into each of them, together with a pinch of salt.
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4.
Cover the pan and leave it to cook for a few minutes to let the eggs set. Top with a handful of grated almonds and serve with a little basmati rice or wholegrain toast.
