Meat with Vegetables and Fried Eggs in Nature
by Editorial Staff
A very original dish of pork, vegetables, mushrooms, and eggs, which can be prepared on a simple day or on a holiday. Surprise your guests. Of course, you will need a huge flat pan with high legs if the pan will be directly on the fire, meat and vegetables will burn.
Cook: 40 mins
Servings: 5
Ingredients
- Pork, pulp – 800 g
- Potatoes – 300 g
- Carrots – 150 g
- Eggplant – 1 pc.
- Pepper – 2 pcs.
- Onions – 100 g
- Champignons – 500 g
- Eggs – 5 pcs. (depends on the number of guests)
- Parsley
- Sunflower oil for frying – 50 ml
Directions
- We cut the meat almost like into steaks. Do not cut the meat into small pieces – it will simply dry out and be firm. Peel the onion, peel the pepper from the core, wash all other vegetables with water. Neither potatoes nor champignons need to be peeled. Preheat the pan, pour in the oil, and send the meat. Fry until golden brown, stirring constantly with a slotted spoon. Add the onion, cut in half, and fry for a few minutes.
- Cut the carrots into circles, and cut the potatoes into quarters. We send it to the pan and continue to fry, stirring constantly. Salt and pepper a little to taste. Cut the eggplant into half rings about 2 cm thick, salt and set aside.
- The next step is to send pepper, mushrooms, and eggplant to the pan, beginning by squeezing it out a little from the juice released. Fry the potatoes until tender. Sprinkle the dish with chopped parsley.
- We drive eggs along the edge with a flower, salt, and fry for 5 minutes. The dish is ready.
Bon Appetit!
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