The beauty of eggs is that they can be cooked in a variety of ways and just as easily. Plus they’re healthy and easily available! This is a classic breakfast recipe with sautéed veggies and poached eggs. You can make with boiled-and-shredded eggs as well. This dish makes for a delicious and filling start to the day.

To purchase any highlighted ingredient or equipment used in this recipe, click on it.

Ingredients

• 1 Zucchini, cut into large cubes
• 1 Eggplant, cut into large cubes
• 1 Red bell pepper, cut into large slices
• 1 Onion, cut into large cubes
• 3 – 4 large Tomatoes, crushed or coarse pureed
• 4 Eggs
• 2 tablespoons Garlic, chopped
• Salt and Black Pepper, to taste
• 2 tablespoons Olive oil

Procedure for making Sauteed Veggies with Poached Eggs

1. Place a large frying pan over medium heat and pour the oil in it.

Note: You may use this large frying pan.

2. As soon as it heats up, add the garlic and onion. Sauté until the onion becomes translucent and soft.
3. Now add the zucchini, eggplant and red bell pepper.
4. Sprinkle salt and pepper. Stir everything and cook for 7 – 8 minutes.
5. Finally add crushed or coarse pureed tomatoes and stir. Cover the pan, lower the heat and let everything cook until all veggies are soft.
6. When done, turn off the heat and spread out the sautéed veggies on a serving platter.
7. Immediately break the eggs on 4 different corners on top of the hot sautéed veggies.
8. Serve once the eggs are poached to your liking.

Preparation Time: 30 minutes

Serves: 1 – 2

Cook’s Tip:

You can also half-fry the eggs on a flat frying pan separately and transfer them on top of the sautéed veggies on a serving platter.