Vegetable and egg stir fry
Serves 2 #STARFineFoods Ingredients: 1 leek 1 carrot 1 red pepper 1 zucchini 1 tsp ground cumin 2 medium eggs Instructions: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.
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.
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.
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.
Ingredients
- 1 leek
- 1 carrot
- 1 red pepper
- 1 zucchini
- 1 tsp ground cumin
- 2 medium eggs
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Total Time: 30 minutes
Serves: 2
