Pan-fried eggs with vegetables and cashews – Vegetarian

Tired of the same old breakfast routine? These pan-fried eggs with vegetables and crunchy cashews are here to shake things up – in the tastiest way possible.

Loaded with colorful veggies and that buttery crunch from the cashews, this dish is filling, full of flavor, and guaranteed to make your morning feel a little more special. So if you’ve got a few extra minutes, skip the cereals and give this breakfast a go.

Ingredients: (for 2 servings):

• 4 eggs
• 2 medium tomatoes
• 2 medium bell peppers
• 5–6 garlic cloves
• 1 cube of butter
• Fresh basil leaves
• A generous handful of raw cashews
• 1 medium onion
• 1 avocado for serving (optional)
• Salt + pepper

Preparation:

Peel the onion and slice it into medium-sized pieces. Clean the bell peppers and cut them into strips. Thinly slice the garlic cloves. Wash and dice the tomatoes. Rinse the basil leaves with warm water and set them aside.

In a large non-stick pan, melt the butter and add the onion. Sauté for a short time until slightly softened. Next, toss in the tomatoes and cook briefly, followed by the bell peppers and garlic. Let everything cook together for 1–2 minutes, then stir in the cashews and mix well.

Add the basil leaves and give everything a quick stir. Using a spoon, create 4 small wells in the veggie mixture and carefully crack an egg into each one. Season with salt and pepper to taste, cover with a lid, and let it cook for 3–4 minutes, until the eggs are set to your liking.

Remove the pan from the heat.

Serve onto plates, alongside half an avocado for each portion. They’re absolutely delicious!

If you try the recipe, let me know how you liked it! 😊

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