Spicy vegetables with scrambled eggs. 2/26/23

Spicy vegetables with scrambled eggs

My Breakfast for Dinner this Sunday was kind of like a deconstructed shakshuka with scrambled rather than poached eggs. I started by stir-frying mushrooms, onions, garlic, carrots, and broccoli stems. Then I added a can of Rotel (spicy tomatoes). I finished off the vegetables by adding kale and the broccoli tops. In another pan I scrambled two eggs and laid them atop the vegetables. A drizzle of olive oil finished my dish.

This was way too much for me to eat for dinner! I ate about half the vegetables and all of the eggs. I saved the rest of the vegetables to put into a spicy vegetable-tomato soup on Monday for lunch. Clever me!

This entry was posted in American, Breakfast For Dinner (BFD), Easy, Eggs, Methods, Vegetables, Vegetarian, Weeknight dinners and tagged . Bookmark the permalink.

3 Responses to Spicy vegetables with scrambled eggs. 2/26/23

  1. This is beautiful – so bright in color.


  2. Pingback: Spicy vegetables with scrambled eggs. 2/26/23 — Omnivore | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s