Easy Egg Carrot and Parsnip Skillet

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Eggs are a nutritious food, easy to cook, and inexpensive. They’re tasty too – just perfect for January.

Easy carrot, parsnip and egg skillet

I’m always convinced they should be a good source of  easy dinners – but most conventional egg meals are light – not what you want on a rainy winter morning when you’re trying to stave off the after dinner chocolate cravings. All I had in in terms of veg today were carrots, onions and parsnips – but a humble can of beans and some spices can turn anything into a tasty tea.

This meal wasn’t the quickest  – but it’s easy to make so there were plenty of opportunities to chase after my cheeky toddler and get other jobs done while it was cooking. I served it simply, with toast.

Easy-Egg-Carrot-and-Parsnip-Skillet

Yields 2-4

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 onion
  • 2 carrots
  • 2 parsnips
  • 1 tsp each smoked paprika, cumin and garlic
  • 1 can red kidney beans
  • 1 can tomatoes
  • 5 eggs
  • a few tablespoons of dry stuffing mix or breadcrumbs

Instructions

  1. First, switch the grill on to preheat.
  2. Next, peel and dice the onion. Peel the carrots and parsnips and cut them into even sized chunks.
  3. Fry the vegetables in a large frying pan. When the onion is translucent and the root veg starting to soften, stir in the spices.
  4. Open the can of beans and drain them. Open the tomatoes. Add both to the pan, and bring the pan to the boil.
  5. Crack and beat the eggs.
  6. When the root vegetables are tender, make four wells in the mixture with a wooden spoon and pour 1/4 of the egg mixture into each.
  7. Now sprinkle the stuffing mix over the pan. When the eggs are cooked underneath, whack the pan under the grill until they're done to your liking.
Cuisine: Vegetarian | Recipe Type: Dinner
http://busylizziecooks.com/easy-egg-carrot-and-parsnip-skillet/

 

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