Today’s Tasty Pick: Veggie Egg Skillet

Heeey heeey my people!!!

How are we holding up today after yesterday’s Reconciliation Day, huh?

Did the bottle win the battle, did you stay loyal to good old water, or did you just mind your business and do absolutely nothing? No judgment here, fam — we listen, we don’t judge.

Whatever your situation was, I know you are ready for today’s kitchen adventure. Especially after yesterday’s special drink that truly said, “everyone is invited”.

So today, we are taking it easy, keeping it clean, and showing our bodies some love with a simple but delicious Veggie Egg Skillet.

I mean… does this one even need a long intro? Fam, you already know what the vibes are!

Alright alright — enough talking. Azishe, let me show you how we are making this goodness and tasty recipe which you will love!

How to make Veggie Egg Skillet

Serves: 1–2

Ingredients:

• 2 eggs
• 1 small potato, diced small
• ½ onion, chopped
• ½ red or yellow bell pepper, chopped
• 1 small tomato, diced
• 1 teaspoon paprika
• Pinch of mixed herbs
• Salt & black pepper
• 1 tablespoon oil or butter

Optional extras:

• Grated cheese
• Chopped spinach or parsley
• Chilli flakes

Method:

1. Cook the base: Heat oil in a pan. Add diced potato and cook until golden and tender.
2. Add flavour: Stir in onion and bell pepper. Cook until softened and fragrant.
3. Season & brighten: Add paprika, herbs, salt, and pepper. Toss in the diced tomato and cook 1–2 minutes.
4. Add the eggs: Make small wells in the pan and crack the eggs in. Cover and cook until the whites are set but yolks still soft (or cook longer if you prefer firm).
5. Finish & serve: Sprinkle with herbs, cheese, or chilli if using. Serve straight from the pan with bread or on its own.
   
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