Buckwheat with green beans, bell pepper, corn and eggs

Buckwheat porridge with fried eggs and vegetables is a great option for a hearty breakfast. In winter, you can use frozen vegetables for cooking, and in summer you can use fresh ones. The addition of toasted vegetables will add an appetizing taste and colorful look even to yesterday's buckwheat porridge, and hearty fried eggs with silky liquid yolk will add nutritional value and make the taste more delicate. Try it!

Ingredients

• Buckwheat groats - 150 g
• Frozen corn - 100 g
• Frozen Bulgarian pepper - 90 g
• Frozen green beans - 90 g
• Eggs - 4 pcs.
• Ground black pepper - to taste
• Salt to taste
• Vegetable oil - 2 tbsp. spoons
• Water (for cooking buckwheat) - 300 ml
• Green onions (for serving, optional) - 1-2 feathers

Directions

1. Prepare foods according to the list. Cut frozen or fresh vegetables into small pieces as needed. Do not defrost frozen vegetables beforehand.
2. Rinse the buckwheat 2-3 times until the water is clear.
3. Place the buckwheat in a saucepan, cover with cold water, add a pinch of salt and bring to a boil.
4. Then reduce the heat to low, cover the pan with a lid and cook the buckwheat for 18-20 minutes, until all the water is absorbed. Turning off the heat, let the buckwheat brew for another 10 minutes.
5. Heat vegetable oil in a skillet over medium heat. Add frozen vegetables and stir-fry for 7-8 minutes, until tender.
6. Reduce heat to low, add buckwheat to the pan. Stir and season to taste with a little salt and black pepper.
7. Make four small indentations in the buckwheat and vegetable mixture and break the chicken eggs into them. Season the eggs with lightly salt and pepper.
8. Cook the dish over low heat for another 6-7 minutes, until the eggs are cooked to the desired degree.
9. Buckwheat with green beans, bell peppers, corn and eggs is ready. Sprinkle with a pinch of fresh herbs if desired and serve.