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Main course · Ethiopian

Fosolia with Fried Eggs (Sautéed Green Beans and Carrots)

25 min Serves 4 ~243 kcal/serving ~£5.60 (£1.40/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g fine green beans
  • 2 carrots
  • 1 red onion
  • 3 garlic cloves
  • 10 g fresh ginger
  • 1 tsp ground turmeric
  • 3 tbsp vegetable oil
  • 4 eggs

Nutrition (per serving)

Calories
243 kcal
Protein
10.2 g
Carbohydrate
11.1 g
of which sugars
6.2 g
Fat
15.9 g
of which saturates
2.7 g
Fibre
4.7 g
Salt
0.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Trim the green beans and slice the carrots into thin batons.

  2. 2

    Peel and slice the onion, then fry in half the vegetable oil for 5 minutes until softened.

  3. 3

    Stir in the garlic, ginger and turmeric and cook for 1 minute.

  4. 4

    Add the beans and carrots and cook for 12-15 minutes, stirring often, until just tender.

  5. 5

    Meanwhile, fry the eggs in the remaining oil in a separate pan until the whites are set and the yolks are cooked to your liking.

  6. 6

    Serve the vegetables topped with the fried eggs and flatbreads.

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