Fried Eggs With Buckwheat And Vegetables Recipe

Cook the Buckwheat

1. Rinse 1 cup of buckwheat under cold water. 2. In a pot, add 2 cups of water and bring it to a boil. 3. Add the rinsed buckwheat to the boiling water. 4. Reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the buckwheat is tender and the water is absorbed. 5. Fluff the cooked buckwheat with a fork and set aside.

Prepare the Vegetables

1. Wash and chop a variety of vegetables such as bell peppers, zucchini, carrots, and spinach. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 3. Add the chopped vegetables to the skillet and sauté for about 5-7 minutes, or until they are tender but still crisp. 4. Season with salt and pepper to taste.

Fry the Eggs

1. In another skillet, heat 1 tablespoon of olive oil over medium heat. 2. Crack 4 eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. For firmer yolks, cook for an additional 1-2 minutes. 3. Season the eggs with a pinch of salt and pepper.

Assemble the Dish

1. On a serving plate, spoon the cooked buckwheat. 2. Top with the sautéed vegetables. 3. Place the fried eggs on top of the vegetables. 4. Garnish with fresh herbs like parsley or cilantro if desired. 5. Serve immediately and enjoy your nutritious meal.