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Vegetable stew with egg

1138

Kitchen French

Calorie content 46.9 kcal

Portions 4 port.

Cooking time 90 minutes

Proteins * 2.5 gr.

Fats * 4.8 gr.

Carbohydrates* 4.7 gr.

Content

Stewed vegetables with eggs are a great hearty and light breakfast at the same time. The dish is prepared simply from the most common products. Take note of this stew option. Serve hot or as a cold snack on a slice of bread.

Ingredients

Cooking process

Wash the vegetables well and dry with a paper towel.

Cut off the tails of the eggplant, cut it lengthwise into 2 parts and cut into half-circles no more than 1 cm thick. Put the eggplant in a bowl, sprinkle with salt and leave for 30 minutes, then rinse and squeeze a little with your hands.

In the meantime, remove the husk from the onion and cut into half rings. Remove the core and seeds from the pepper and chop into strips. Peel the carrots, rinse and cut into circles, large - into semicircles. Pour oil into a saucepan and heat it up. Add onion and fry over low heat until golden brown, stirring occasionally.

Transfer the eggplant chunks to a saucepan and fry, stirring the mixture. When the eggplants are fried, put the rest of the prepared vegetables in the container, stir and simmer for 5 minutes.

For tomatoes, remove the stalk attachment point and cut into semicircles. Send the tomatoes to stew with the rest of the ingredients, they will add juice to the dish. Stir the vegetables, and cook covered over low heat for 15 minutes.

Wash and shake off remaining water from greens. Peel and rinse the garlic. Chop them finely with a knife. Pour salt to taste into a saucepan and add herbs with garlic and spices. Stir and simmer for a couple of minutes, covered.

Break the eggs into a separate bowl, add a little salt and beat a little with a fork.

Increase heat to medium, add egg mass and stir vegetables quickly. As soon as the egg grabs, you can turn off the heat and put the stew on the plates.

Bon Appetit!

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