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 is beautiful – so bright in color.
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