John Myers
Vegetable Fried Egg Pan
The perfect vegetable fried egg pan recipe with a picture and simple step-by-step instructions.
- 1 Eggplant fresh
- 2 Zucchini
- 8 Tomatoes
- 2 Spring onions fresh
- 2 Garlic cloves
- 1 stalk Basil
- Olive oil
- 2 tablespoon Tomato paste
- 2 tablespoon Balsamic vinegar
- 200 ml Vegetable broth
- 200 ml Sugar
- Salt
- Pepper
- Sugar
- 4 Eggs
- Wash the eggplant, courgette and tomatoes, pat dry and cut into slices.
- Clean the spring onions, cut into rings, chop the peeled garlic, chop the basil.
- Heat a little olive oil in a pan, fry the aubergine and zucchini and season with salt and pepper.
- Add the whites of the spring onions and fry them briefly, add tomato paste and sauté briefly.
- Now deglaze the whole thing with balsamic vinegar and broth, add spring onion greens and basil and let simmer covered for about 8 minutes, season with salt, pepper and a little sugar.
- Using a tablespoon, make 4 hollows in the vegetables and slide one egg into each one.
- Cover the pan and let the eggs set on a low flame.
- Arrange some vegetables with an egg on a plate, pour some basil over them and enjoy
- We ate mashed potatoes with it – bon appetit; 🙂
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