Veggie saute with an egg on top, for two
1/2 c red onion, sliced
1/2 c sweet potato, chopped
1/2 c sweet red pepper, sliced
1/2 c eggplant, chopped
1/2 c leftover cooked rice, optional
Handful of greens such as spinach, chard or kale
2 eggs
1 t paprika
1 three finger pinch of chili flakes (if you like it hot)
1 t coconut oil
1 t butter
Salt and pepper
Pinch of Maldon salt for crunch
In a heavy saute pan over medium high heat add the oil and butter. When the butter foams add the onion, sweet potato, pepper and eggplant and cook. When almost done add the chili flakes, salt and pepper to season, rice and paprika, turn the heat down to medium low. Cook for a minute then add the greens and turn the heat down to low to soften the greens.
In another pan, melt a little butter and cook the eggs.
Plate veggies on to warm plates, place an egg on top and sprinkle on a little finishing salt such as Maldon for crunch.
Bon Appetit! Chef Hobbes
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