Not exact matches
Season the top of the
vegetables generously with salt, pepper, and dried thyme.
Add onion and pepper,
season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until
vegetables soften but still have a little crunch.
Season generously with kosher salt and cook until
vegetables begin to soften, stirring occasionally, approximately 10 minutes.
Rub 1 tablespoon of oil over inside and outside of
vegetables, then
season generously with salt and pepper.
Season generously with salt and fresh ground pepper, and cook for 4 - 5 minutes until the
vegetables are tender and the onions are translucent.
In a medium soup pot, combine the
vegetable broth, water, lemongrass, sliced ginger, and soy sauce and
season generously with white pepper.
In a large bowl, combine the sliced
vegetables with olive oil and
generously season with salt and pepper.
While the
vegetables are cooking, crack the eggs into a large mixing bowl and
season generously with salt and pepper.