Italian Vegetable Medley With Eggs Recipe

Italian cuisine · 450 calories

Italian Vegetable Medley with Eggs recipe

About this recipe

A hearty Italian-inspired vegetable dish featuring zucchini, green beans, and peppers, enriched with eggs for a satisfying dinner option. Perfect for those seeking a wholesome and flavorful meal.

Ingredients

  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Cooks & Co Sliced Mushrooms
  • 1 L Olive Oil – Organic
  • 1kg 1kg Green Pepper
  • 330G Wood Oven Roasted Red Pepper Strips, 330G
  • 400G Petti 100% Italian Chopped Tomatoes
  • 1.5 kg Green Fine Beans 1X1.5Kg
  • - Jalpur Crushed Red Chilli Pepper Flakes
  • 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • 100G Heera Black Pepper Whole 100g

Instructions

  1. 1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add 4 sliced zucchinis, 2 diced onions, and 200 g of sliced mushrooms. Cook until the vegetables are lightly browned and tender, about 8-10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the skillet and set aside.
  2. 2. In the same skillet, add 2 more tablespoons of oil if needed. Add 3 diced green peppers and 2 diced red peppers. Cook until softened, about 5-7 minutes.
  3. 3. Meanwhile, in a saucepan, pour 400 g of crushed tomatoes and bring to a boil over medium heat. Add 200 g of trimmed fresh green beans and cook until tender but still crisp, about 5 minutes. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of red chili flakes for a slight kick.
  4. 4. Once the green beans are cooked, combine the sautéed zucchini, onions, mushrooms, and peppers with the tomato and green bean mixture. Stir well and bring everything to a gentle boil. Reduce the heat and let it simmer for 3-4 minutes.
  5. 5. In a separate non-stick pan, heat 1 tablespoon of oil over medium heat. Crack 4 eggs into the pan and cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with a pinch of salt and pepper.
  6. 6. Serve the vegetable medley hot, topped with the fried eggs. Enjoy with crusty bread or over cooked pasta for a complete meal.