October 10, 2018
Breakfast, Eggs, Fruit,
Avocado, Vegetables, Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Stove Top, Vegetarian more
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"From one of our national supermarkets free monthly magazine June 2018"
Halve and deseed the capsicum, then slice into fine strips and then trim and finely slice the spring onions, then destone, peel and chop the avocado.
Drizzle 1 tablespoon of oil into a medium frying pan over a medium-high heat and add the spring onions, avocado and capsicum and fry for 3 to 4 minutes or until lightly charred.
Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons and add to the pan, tossing with the charred vegetable and fry for 3 minutes or until sweet potato ribbons start to char.
Spread the vegetables evenly in the pan and then using the back of a spoon push a dig out two pickets and crack an egg into each one, then tilt the pan so the whites run into the vegetables and bind everything together.
Season with salt and pepper, cover with a lid or foil and let the eggs, cook for 3 to 5 minutes, depending on how runny you like you yolks.
Meanwhile, deseed and finely slice the chilli, and pick and roughly chop the herbs.
Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then tuck in an enjoy.
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