Easy

Fried eggs with sautéed vegetables and sun-dried tomatoes

Name: Fried eggs with sautéed vegetables and sun-dried tomatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Egg (8 eggs); 400 g Green asparagus; 200 g Spring Onion; 200 g Red pepper; 250 g Courgette; 80 g Sun-dried tomatoes (oil-packed, drained); 155 ml Extra virgin olive oil (Estimated amount consumed: 105 ml vegetables and 50 ml eggs; frying bath extra); 1 g Oregano; 3 g Parsley; 2 g Salt

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg, Extra virgin olive oil. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Fried eggs with sautéed vegetables and sun-dried tomatoes. Sautéing separately lets each vegetable cook properly.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

2.278 kcalwhole recipe

569 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Main course 30 to 60 minutes Spanish

Allergens

View full classification 9 tags

Diet

Vegetarian

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying pan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Trim asparagus and cut into 2 cm lengths. Sauté in 45 ml oil for 5 minutes and reserve.
Cut spring onions, trimmed pepper and courgette into 2 cm dice. Sauté each separately for 5 minutes, using 20 ml oil for each.
Combine vegetables, add sliced sun-dried tomatoes, oregano and half the salt and sauté for 4 minutes.
Fry eggs in oil two at a time until whites are set. Serve two per person with vegetables, remaining salt and parsley.

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Ingredients

Method

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