Asian Eggs with Carrot, Apple and Ginger

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Serves: 1

Prep: 10 Mins

Cook: 15 Mins


  • 1–2 tbsp. olive oil, for cooking
  • 1 clove garlic, finely chopped
  • Handful kale, finely chopped
  • 2 handfuls spinach
  • 4 shitake mushrooms, sliced
  • 3 chestnut mushrooms, sliced
  • 4–5 cherry tomatoes
  • 2 eggs
  • Black sesame seeds (optional)

For the carrot, apple and ginger dressing

  • 25ml tamari sauce
  • 25ml rice or apple cider vinegar
  • 1 small apple, grated
  • 1 small carrot, grated
  • Juice of 1 lime
  • Dice sized chunk ginger, grated
  • ¼ tsp. onion powder


  1. Warm the olive oil and garlic in a frying pan, after a few minutes add the kale, spinach, mushrooms and tomatoes and sauté. After 3-4 minutes make space for eggs and crack into the pan, allow to cook through.
  2. Whilst the eggs are cooking combine the dressing ingredients in a small bowl.
  3. Once cooked place the eggs and vegetables in a serving bowl, top with sesame seeds and 1-2 spoonfuls of the dressing.