Meat with vegetables and scrambled eggs in nature

A very original dish of pork, vegetables, mushrooms and eggs, which can be cooked both on a simple day and on a holiday. Surprise your guests. Of course, you will need a huge flat pan with high legs, as if the pan is directly on the fire, meat and vegetables can burn.

Ingredients

• Pork, pulp - 800 g
• Potatoes - 300 g
• Carrots - 150 g
• Eggplant - 1 pc.
• Pepper - 2 pcs.
• Onions - 100 g
• Champignons - 500 g
• Eggs - 5 pcs. (depends on the number of guests)
• Parsley
• Sunflower oil for frying - 50 ml

Directions

1. We cut the meat almost like into steaks.
2. Do not cut the meat into small pieces - it will simply dry out and be firm.
3. Peel the onion, peel the pepper from the core, rinse all other vegetables with water. Neither potatoes nor champignons need to be peeled.
4. Preheat the pan, add oil and send the meat. Fry until golden brown, stirring constantly with a slotted spoon. Add the onion cut in half and fry for a few minutes.
5. Cut the carrots into circles and cut the potatoes into quarters. We send it to the pan and continue to fry, stirring constantly.
6. Salt and pepper a little to taste. Cut the eggplant into half rings about 2 cm thick, salt and set aside.
7. The next step is to send pepper, mushrooms and eggplant to the pan, after squeezing it out a little from the juice that has evolved.
8. Fry the potatoes until tender.
9. Sprinkle chopped parsley over the dish.
10. We drive eggs along the edge with a flower, salt and fry for 5 minutes. The dish is ready.
11. Bon Appetit!