Eggs over Veggies

• 2 cups diced vegetables: carrots, fingerling potatoes, sweet potatoes, leeks*
• 2 organic eggs
• 1 Tab. fresh parsley, cilantro, basil or thyme (OR 1 tsp. paprika)
• 1 Tab. ghee, butter or coconut oil
• Salt & pepper to taste
• Optional: dash of ground turmeric
  

Place ghee in sauté pan over medium heat.  Add vegetables and ¼ cup water, cover, and cook until vegetables are almost tender.  Gently crack eggs over vegetables, sprinkle with fresh herbs & seasoning.  Cover and cook until egg yolks are lightly set.

*This recipe also works well with leftover roasted or cooked vegetables.  Simply eliminate water and reduce cooking time.