This simple yet surprising recipe combines the earthy flavor of red beetroot with the richness of eggs. The result is a vibrant, nutritious, and delicious dish that’s perfect for any time of the day.
Ingredients:
- 2 medium red beetroots
- 4 large eggs
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or chives) for garnish
Instructions:
- Prepare the Beetroots:
- Peel the beetroots and grate them using a box grater or food processor.
- Cook the Beetroots:
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the chopped onion and garlic, sauté until softened and translucent.
- Add the grated beetroot to the pan. Cook for 8-10 minutes, stirring occasionally, until the beetroot is tender. Season with salt and pepper to taste.
- Prepare the Eggs:
- In a separate pan, heat the remaining tablespoon of olive oil over medium heat.
- Crack the eggs into the pan and cook them sunny-side-up or scrambled, depending on your preference.
- Combine and Serve:
- Once the eggs are cooked to your liking, gently place them over the cooked beetroot mixture.
- Garnish with fresh herbs and an additional sprinkle of salt and pepper if needed.
- Enjoy:
- Serve immediately while the dish is warm. The combination of the sweet, earthy beetroot and the rich, creamy eggs is sure to surprise your taste buds!
This dish can be enjoyed on its own or with a side of toast. The vibrant colors and unique flavor pairing make it not only a treat for your taste buds but also a feast for the eyes.
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