Occasionally I like eggs for lunch or dinner – although this was dinner for me, this recipe can really please for breakfast, lunch or dinner. It’s a great recipe to use when you have a bunch of random vegetables to use up and you’re not sure what to make.
First, wash and chop all your vegetables and separate by softness (i.e. how long will it take to cook?). For example, I used peppers, cabbage, onions, and tomatoes as my vegetables that needed to saute for a few minutes. I added spinach in the last few minutes because it only needed a few minutes to steam.
Begin by heating 1 tbsp. of olive oil in a large saute pan on medium-high heat. Add your vegetables and saute for a few minutes until they begin to become tender. Add 1 tbsp. ponzu sauce (this is a citrus style soy sauce found in Asian sections and really tasty!) and continue cooking until tender crisp (try not to turn the veggies into limp soggy pieces by overcooking). You only really need ponzu sauce to season because it is already salty and very flavorful. However, add more or less depending on the amount of vegetables and flavor you desire.
Next, if you are using some type of green like spinach, chard, or kale place on top of the veggies, reduce heat to low and cover. If you don’t have a cover for your saute pan you can always use a wok cover on any type of pan.
Let the greens steam for a few minutes, stir together with the other vegetables and adjust seasoning as needed.
Easy, right? Now fry up some beautiful sunny-side up eggs and place on top, or for those vegans, try a slice of lightly fried tofu or tempeh. You have a beautiful meal in less than 15 minutes and probably a full day’s vegetables on your plate!
Time: 15 minutes
Recipe source: Original
Serves: Adjustable based on the amount of veggies you’re cooking 🙂