⅓ Sweet pepper
¼ Onion
80 g Eggplant
1 A tomato
1 tbsp Vinegar
2 tbsp Olive oil
Salttaste
Peppertaste
1
Cook the buckwheat until cooked. Salt, pepper and season 1 tsp. oils;
2
In a preheated pan with 1 tsp. fry eggplant and onion for 5 Minutes, then add pepper to them. Stew under the lid for a few more minutes. Add buckwheat, tomatoes. Cover and turn off;
3
Cook egg using the poached method.
4
Serve with porridge and vegetables.
CategoryMain Cource, PorridgeCuisineFrench, UkrainianCooking MethodBoiling, Frying, SimmeringDietKosher, Low Calorie, Low Fat, Vegetarian
Directions
1
Cook the buckwheat until cooked. Salt, pepper and season 1 tsp. oils;
2
In a preheated pan with 1 tsp. fry eggplant and onion for 5 Minutes, then add pepper to them. Stew under the lid for a few more minutes. Add buckwheat, tomatoes. Cover and turn off;
3
Cook egg using the poached method.
4
Serve with porridge and vegetables.