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1 tsp ginger garlic paste
1 cup mix vegetables ( carrots, beans, broccoli, capsicum, baby corn, mushroom)
2 tsp oil
1 tsp chili flakes
1 tsp oregano
salt and pepper to taste
Make a puree of tomatoes and set aside.
Cut vegetables into small cubes and set aside.
In a pot heat some oil and add in the ginger garlic paste. Once fragrant, add in the tomato puree and cook for 2-3 minutes.
Add in the chili flakes & oregano. Stir in the vegetables and cover and cook for 10 mins.
Add salt and pepper and mix well.
Move the cooked mixture to a baking dish.
Break the eggs on top and put it to bake in a preheated oven at 200° F for 20 mins or until the eggs are cooked.
Serve hot with a side of salad/bread.