Ingredients
 | Eggs | 6 |
| Cauliflower | 200 gms |
| Green Peas (shelled) | 100 gms |
| Carrots | 100 gms |
| Long Beans | 50 gms |
| Capsicum/Bell Pepper | 2 (medium) |
| Tomatoes | 3 (large) |
| Ginger | 10 gms |
| Garlic | 10 gms |
| Onion | 150 gms |
| Green Chillies | 2 |
| Butter | 25 gms |
| Cooking Medium (Fat/Oil) | 30 mls |
| Salt | To taste |
Preparation
- Wash & cut the Cauliflower, Carrots & Beans into small 1 ~ 1.5 Cms pieces, uniformly.
- Finely Grind Ginger & Garlic.
- Chop Onions, Tomatoes, Capsicum (Bell Pepper), Green Chillies & keep aside.
Cooking
Heat 10 gms of Fat/Oil and saute the cut vegetables. Add salt to taste.
Pour out the sauted vegetables into an oven-proof casserole and spread evenly.
Heat 20 gms of Fat. Add the ground ginger & garlic and fry for 5 minutes. Add chopped onions, tomatoes, capsicum & green chillies. Fry for another 10 minutes.
Pour this over the sauted Vegetables.
Crack all 6 eggs over the vegetable base, taking care not to break the yolk of the eggs.
Sprinkle salt to taste.
Dot the eggs with butter.
Bake for 10 minutes in a pre-heated oven or till golden brown.
Serve with Hot Bread Rolls or Rotis (Indian Bread).