Many of us have the misconception that vegetarian food cannot be delicious and is only eaten because it’s good for your health and for many years, I was of the same notion. My parents made sure that I and my siblings always ate our share of the veggies on the table which is a practice I continue to this day. While some veggies were fine, some were not so good but we had to eat it as it was healthy. Over the years, I have started to appreciate the taste of each vegetable, some sweet, some sour, some bitter. Each one of them provides a unique taste which when put together, can become delicious food. This recipe is perfect for a quick brunch and can be made relatively quickly. The soft boiled eggs are the icing on the cake and is a perfect compliment to the veggies. The crushed peanuts give the much needed crunch in this quick-fire brunch dish!
Beetroot, carrot and poblano pepper stir fry topped with soft boiled eggs, crushed peanuts and chopped cilantro
Beetroot – Around 150 grams
Himalayan pink Salt
1)Cut the beetroot, carrot and peppers into thin slices. Add some salt to the veggies and keep aside for about 5 minutes. Then heat up a pan with some oil.
2)Add the sliced carrots and beetroot to the pan along with salt, minced garlic, cayenne pepper, pepper and mix well. Let it sauté for about 10 to 15 minutes on medium heat.
3)Now boil some water in another saucepan and once the water is boiling, add the eggs gently to the pan and cook for about 6 to 6.5 minutes. Drain the water out and add the eggs to a bowl with cold water.
4)After a couple of minutes of cooling, peel the shell out and get perfectly cooled soft boiled eggs.
5)Top off the plate with some crushed peanuts and chopped up cilantro. Enjoy! 🙂