Skillet Eggs with Mung Beans

Skillet Eggs with Mung Beans

 

Good Morning Everyone! I am in my jammies sitting lazily on my couch with my laptop on me and totally rocking my artfully dishevelled bed hair. Guess what I had for breakfast? Leftover cheese pizza. Is this the perfect Saturday or what??! Now that you have a pretty image of me let’s move onto today’s recipe.

Those of you who have been following my instagram and my friends and family of course know that my aim is to open up the world of Legumes to you through this blog and also to teach how to cook with them. Daal is very popular these days. So popular that it is almost becoming mainstream. Chickpeas and Kidney Beans, everyone knows those! But what about the unhonoured Mung Beans or Navy Beans? Anazasi Beans and and Heirloom varieties like Black Turtle Beans are obscure.

Mung Beans are common in Kerala. Chinese Mung Bean noodles are easily available. Check out my Cardamom-Flavoured Mung Bean (Green Gram) and Coconut Ice Cream. I am really proud of this recipe of mine and do try it for some really innovative and refreshing ice cream eating experience.

A protein-packed egg-licious breakfast that will keep you going good for a long time. Who said healthy cannot taste good??

Skillet Eggs with Mung Beans

Prep time 4 minutes
Cook time 30 minutes
Total time 34 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast
Misc Serve Hot

Ingredients

  • 1/4 cup Whole Mung Beans
  • 2 cups Water
  • 4 Eggs
  • 1/2 cup Onion (chopped)
  • 1/2 cup Bell Pepper (chopped)
  • 1/2 cup Tomato (chopped)
  • 2 heaped tablespoons Cilantro (finely chopped)
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Creole Seasoning
  • 1/2 teaspoon Sea Salt* (if your creole seasoning is sodium-free)

Directions

Pressure cook the beans with 1.5 cups water for 15 minutes at high pressure and allow the cooker to release pressure naturally for 10 minutes. If the beans are not soft after opening the lid, cook them for a few minutes with the lid open until they become soft.
Heat oil in a skillet and lightly saute the vegetables until slightly soft for a couple of minutes.
Stir in the cooked beans, season with creole spice mix. I skipped salt because my creole seasoning is salty.
Saute for another the 2 minutes before you crack open the eggs on top.
Cover with a lid and cook for 5-8 minutes on low.
Sprinkle some chopped cilantro on top and serve.

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