All-in-one recipe with mushrooms, Brussels sprouts, tomatoes and eggs
There’s little washing up to do with this fantastic all-in-one dish for 2. A vegetarian recipe, full of vegetables and flavor. A real comfort food, but packed with vitamins. The perfect meal to add to your weekly menu.
Ingredients for 2 servings
- 3-4 Columbus eggs
- 400 g Brussels sprouts
- 200 g small mushrooms
- 2 tomatoes
- Optional: mini cucumber
Preparation:
- Clean the Brussels sprouts and cut them in half.
- Heat a good drizzle of oil in a large frying pan (with a lid) and fry the Brussels sprouts for 8-10 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, cut the mushrooms into 2 or 4 pieces, depending on their size.
- Remove the Brussels sprouts from the pan and set aside. Fry the mushrooms. Cut the cucumber into slices.
- Add the cucumber to the mushrooms and season to taste. Fry for about 5 minutes, until the liquid has evaporated and the vegetables are cooked through.
- Meanwhile, slice the tomatoes.
- When the mushrooms and cucumber are cooked, turn down the heat. Then add the Brussels sprouts and tomatoes, stir again and make “nests” to break up the eggs.
- Cook over a low heat with a lid for a further 5-10 minutes, until the egg whites are set.
Columbus tip
You can also prepare this dish in the oven on 1 baking tray for 20 minutes at 200°C. Add the tomatoes and eggs only during the last 8 minutes.
