Egg Chopsy
This colorful and wholesome dish brings together the natural sweetness of carrots, the crunch of beans, the earthy flavor of cabbage, and the aromatic essence of onions. Combined with a hint of salty chicken stock, this hearty medley is a comforting delight. Topped with delicate strips of fluffy, savory egg, this dish offers a satisfying balance of flavors and textures. Perfect for a cozy meal any time of the day!
— Constant Cookbook
Ingredients
- 2 Carrots
- handful of beans
- Cabbage
- 1 Onion
- Chicken stock (optional)
- 2 eggs
- salt and pepper
Instructions
- Cut the carrots, onion and the cabbage in to about 1cm pieces (ref. picture) and cut the beans in to about 2cm long pieces
- Put everything in to a pan, add salt pepper and chicken stock and place in a medium heat until carrot are tender.
- Meanwhile, break the eggs in to a separate dish, add salt and pepper and beat lightly
- fry the eggs on a pan to create a fairly thin layer (about 3-4mm thick)
- Roll the egg and cut in to stripes. Add them in to the vegetable mixture and leave the mixture on low heat for a minute and serve.
Yield
Serves 2
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