Prepare the ingredients
: Finely chop the cabbage and place in a large bowl. Cut the carrots into small strips. Finely chop the onion. Sauté the onions: Turn the stove on high and heat the pan over medium heat. Add 1 tablespoon of cooking oil. Add the finely chopped onion to the pan and sauté until fragrant, dark and tender. Sauté the vegetables: Add the chopped cabbage to the pan and toss with the onions. Stir in the sliced carrots. Add 1/6 teaspoon of pepper and 1/4 teaspoon of salt. Stir for 1 to 2 minutes to allow the cabbage mixture to absorb the spices. Cook the eggs: Evenly distribute the cabbage mixture in the pan and create three spaces. Crack an egg into each space. Let the eggs cook until set.
Add cheese and finish:
Grate 70g mozzarella cheese and sprinkle over the egg and cabbage mixture.
If desired, drizzle with chilli sauce and mayonnaise for extra flavour.
Serve:
Cut into triangles or bite-sized pieces, whichever you prefer.
Serve hot and enjoy this quick, easy and delicious meal.
Serving suggestions:
Serve with a side of toast or rice for a complete meal.
Pair with a fresh salad for a light and nutritious lunch.
Enjoy as a standalone dish for breakfast or dinner.
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Thanks for your SHARES!
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
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My husband is crazy about this dish. We finish one serving, and he immediately wants more.
Tip: Add the lemon juice while the eggs are boiling.
When my day is busy but I want something tasty at end of it, this is my go-to!
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