Ingredients

Let’s Cook!

• 1
  In a bowl, combine the cumin, crushed coriander seeds, carrots and zucchini. Toss to coat evenly.
• 2
  Place vegetables in a small nonstick frying pan and cook over medium heat, stirring occasionally until almost tender.
• 3
  Make a space in the center of the vegetables. Coat with cooking spray and crack the egg in the space. Increase the heat and cook until the egg white has set.
• 4
  Serve sprinkled with the fresh cilantro and the salad leaves.