6 organic eggs
2 chopped zucchini
1 large handful green beans, top & tailed & chopped into small pieces
1 handful bean sprouts
1/2 head broccoli, chopped into small florets
1 red onion, diced
3 cloves garlic, chopped finely or crushed
1tsp chilli flakes
1tsp coconut oil
1 500ml bottle tomato sauce (100% tomato puree)
1/2 cup water
1/4 bunch chopped coriander leaves
1tbsp sesame seeds (for topping)
Heat a fry-pan on medium heat and add coconut oil. Add crushed garlic & saute until brown. Add onion & brown.
Add zucchini, green beans & broccoli & saute for 1-2 mins, to begin to soften.
Add tomato puree + water & mix until even. Add chili flakes & stir.
Wait until sauce has heated & is simmering. Add bean sprouts & stir again.
Crack eggs into sauce- evenly distributed. You may need to move some ingredients around so that the eggs are submerged in the sauce.
Let the eggs cook for around 8-10 mins (for hard whites & soft centres) or until they have cooked the way you like them- cook longer if you like them hard.
Sprinkle with coriander, sesame seeds & serve!
This meal is the perfect meatless monday dish! It can alson triple as breakfast, lunch or dinner. I've had it for all three! It's an easy, one-pan dish and the ingredients can be adapted so easily to better suit your taste!
Bulk it up by serving on top of cooked quinoa or brown rice.
Serve on top of mashed pumpkin or sweet potato or add either steamed into the pan when cooking!
Add cooked brown lentils, chickpeas or other legumes to give it more volume