Buckwheat with Green Beans, Bell Pepper, Corn and Eggs
by Editorial Staff
Buckwheat porridge with fried eggs and vegetables is a great option for a hearty breakfast or lunch. You can use frozen vegetables for cooking in winter, and fresh ones in summer. The addition of toasted vegetables will add an appetizing taste and colorful look even to yesterday’s buckwheat porridge, and hearty fried eggs with silky liquid yolk will add nutritional value and make the taste more delicate. Try it!
Ingredients
- Buckwheat groats – 150 g
- Frozen corn – 100 g
- Frozen Bulgarian pepper – 90 g
- Frozen green beans – 90 g
- Eggs – 4 pcs.
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil – 2 tbsp
- Water – 320 ml
Directions
- Rinse the buckwheat 2-3 times until the water is clear. Strain thoroughly.
- Place the buckwheat in a saucepan, cover with cold water, add a pinch of salt and bring to a boil.
- Then reduce the heat to low, cover the pan with a lid, and cook buckwheat for 18-20 minutes, until all the water is absorbed. After turning off the heat, let the buckwheat brew for another 10 minutes.
- Heat vegetable oil in a skillet over medium heat. Add frozen vegetables and stir-fry for 7-8 minutes, until tender.
- Reduce heat to low, add buckwheat to the pan. Stir and season to taste with a little salt and black pepper.
- Make four small indentations in the buckwheat and vegetable mixture and break the chicken eggs into them. Season the eggs with a little salt and pepper.
- Cook the dish over low heat for another 6-7 minutes, until the eggs are cooked to the desired degree.
Enjoy your meal!
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