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Quite Edible Eggs over Veggies

June 28, 2012 by ViKinzer

By Andrea
Serves 2
Time 30 minutes

1/2 cup Onions, chopped
2-3 Cloves of Garlic, minced/pressed
4 leaves kale/chard/collards chopped coarsely
1 Sweet Pepper, sliced
1 handful Green Beans, tips off.
1 Jalepeno pepper, minced
2 eggs
sesame seeds, salt, pepper, cumin and olive oil to taste

  1. Heat olive oil in a large pan. Add the garlic, onions and greens. Cook for 5 minutes.
  2. Add sesame seeds, both pepper and green beans. Stir and saute for 2-3 minutes.
  3. Make two little divets in the vegetable mass and crack the eggs into them. Season as you wish, cover and allow to cook until the eggs are set to your liking.
  4. Eat out of the pan, by scooping up with bread or pita.

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