Charred Avo & Eggs
Recipe: #30606
October 10, 2018
"From one of our national supermarkets free monthly magazine June 2018"
Ingredients
Nutritional
- Serving Size: 1 (519.1 g)
- Calories 587.7
- Total Fat - 30.4 g
- Saturated Fat - 9 g
- Cholesterol - 947.1 mg
- Sodium - 427 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 7.4 g
- Sugars - 3.7 g
- Protein - 38.4 g
- Calcium - 201.4 mg
- Iron - 6.5 mg
- Vitamin C - 45.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Spread the vegetables evenly in the pan and then using the back of a spoon push a dig out two pockets and crack an egg into each one, then tilt the pan so the whites run into the vegetables and bind everything together.
Step 5
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 your yolks.
Step 6
Meanwhile, deseed and finely slice the chilli, and pick and roughly chop the herbs.
Step 7
Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then tuck in an enjoy.
Tips
No special items needed.