Stir-fried Veggies and Poached Egg
This is a quick vegetable stir-fry topped with a soft poached egg, so the yolk becomes a sauce for the vegetables. Oyster mushrooms are browned before the peppers and cabbage go in, which gives the dish some depth, and sweet chilli sauce adds heat and sweetness at the very end. A splash of vinegar and a swirl in the water help the egg white stay together as it cooks.
Instructions
Heat oil in a skillet over high heat and cook the chopped onions until they turn translucent. Stir in the garlic and cook until you can smell it.
Add the oyster mushrooms and cook until they begin to brown. Then add the red and yellow bell peppers and the chilli, and cook for 2 minutes.
Stir in the cabbage and cook for another 2 minutes. Add the cilantro and sweet chilli sauce and cook for 1 minute, then take the pan off the heat.
Bring a pan of water to a boil and add a dash of vinegar. Crack each egg into a bowl or small container so it is ready to slide in.
Once the water is boiling, swirl it anti-clockwise for about 20 seconds and tip the egg into the middle of the swirl. Cook for 2 minutes or longer, depending on how firm you like the yolk.
Lift out the poached eggs and serve them on top of or alongside the stir-fried vegetables.
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