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Indian Spice Rosti And Fried Egg
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A picture of Indian Spice Rosti And Fried Egg.

Indian Spice Rosti And Fried Egg

Niki Freeman
Niki Freeman @nikifreeman
Florida

A quick and easy healthy dish inspired by a recipe suggestion for the 5:2 Diet (only 150 calories!). When I first made this I thought it would be more spicy, but after about 30 minutes, I was left with a lovely warm after taste which made it even more enjoyable. #nikicuisine

A quick and easy healthy dish inspired by a recipe suggestion for the 5:2 Diet (only 150 calories!). When I first made this I thought it would be more spicy, but after about 30 minutes, I was left with a lovely warm after taste which made it even more enjoyable. #nikicuisine

Read more

Indian Spice Rosti And Fried Egg

Niki Freeman
Niki Freeman @nikifreeman
Florida

A quick and easy healthy dish inspired by a recipe suggestion for the 5:2 Diet (only 150 calories!). When I first made this I thought it would be more spicy, but after about 30 minutes, I was left with a lovely warm after taste which made it even more enjoyable. #nikicuisine

A quick and easy healthy dish inspired by a recipe suggestion for the 5:2 Diet (only 150 calories!). When I first made this I thought it would be more spicy, but after about 30 minutes, I was left with a lovely warm after taste which made it even more enjoyable. #nikicuisine

Read more
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Ingredients

20 mins
1 serving
  • 1 tspground cumin
  • 1 tspcoriander seeds, crushed
  • 1small carrot, spiralized or grated
  • 1small zucchini, spiralized or grated
  • Cooking spray
  • Handfulfresh cilantro
  • Large handful salad leaves
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Steps

20 mins
  1. 1

    In a bowl, combine the cumin, crushed coriander seeds, carrots and zucchini. Toss to coat evenly.

  2. 2

    Place vegetables in a small nonstick frying pan and cook over medium heat, stirring occasionally until almost tender.

  3. 3

    Make a space in the center of the vegetables. Coat with cooking spray and crack the egg in the space. Increase the heat and cook until the egg white has set.

  4. 4

    Serve sprinkled with the fresh cilantro and the salad leaves.

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Niki Freeman
Niki Freeman @nikifreeman
on July 06, 2018 19:22
Florida
A home cook with a passion for cooking and creating in my kitchen. I enjoy making soups, curries, stir-fries, pasta dishes, English roast dinners and the challenge of creating new meals using whatever is in the fridge and pantry. Asian, Indian, Mediterranean and Middle Eastern cuisines are among my favorites. Anything spicy. I prefer savory over sweet and rarely eat desserts. Avid collector of recipe books and dishes!http://www.instagram.com/nikifreemanhttp://www.facebook.com/nikicuisine
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Keywords

Cilantro Zucchini Carrot

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