Recipe for Spiced Eggs & Veggies

This recipe is brought to you by Kimberly, our Ayurvedic Practitioner

​Satisfying for breakfast, lunch or dinner, this meal is a quick fix once the veggies are chopped.  The eggs are grounding while the veggies add lightness.  The spices make the meal easier to digest and onion is rich in inulin which feeds the good bacteria in your digestive tract.  

Chop 1 cup of veggies of your choice - dandelion greens, kale, green beans, swiss chard, shitake, zucchini, asparagus, cabbage, carrot, cauliflower, leeks all make good choices

Chop 1/4 cup of onion and 1 clove garlic

Heat 1/2-1 T of ghee or coconut oil in a deep frying pan on medium heat
Add 1 tsp ground cumin, ½ tsp chili powder (optional) & ½ tsp turmeric & mix well with oil
Add 1/4 tsp salt, black pepper to taste, onion & garlic & stir
Stir in the chopped veggies & coat with spices
Add enough water to coat bottom of the pan - about 1/4-1/2 cup

option 1:
Crack 2 eggs in and stir them into the mix
Continue stirring until the eggs are done and the veggies are soft

option 2:
with this option you'll want to add closer to a 1/2 cup of water
Crack 2 eggs on top of the mix
Cover and cook on medium til eggs are cooked through

​Let us know if you make it and what you think!