Instructions:

Prepare the Vegetables: Heat olive oil or butter in a large skillet over medium heat. Add the sliced onions and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 4-5 minutes, until they begin to release their moisture and become tender.
Add Cabbage: Stir in the shredded cabbage, seasoning with salt, pepper, and thyme or rosemary if desired. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens and lightly browns at the edges.
Cook the Eggs: Create small wells in the mixture for the eggs. Crack the eggs into the wells, and cover the skillet. Cook for 3-5 minutes, or until the eggs are cooked to your desired level of doneness (runny yolks or firm).
Finish and Serve: Season with additional salt and pepper, drizzle with soy sauce (if using), and garnish with fresh herbs. Serve immediately with toasted bread or a side of your choice.
Tips for Serving and Storing:

Serving Suggestions: Serve this dish with a side of crispy toasted bread or some roasted potatoes for a complete meal. A fresh salad can also complement the rich flavors of this skillet dish.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet over low heat, adding a splash of water or broth to prevent the eggs from becoming rubbery.
Freezing: While the eggs may not freeze well, you can freeze the cabbage and mushroom mixture. Reheat it on the stove and cook fresh eggs when ready to serve.
Variants:

Vegan Version: Replace eggs with tofu or chickpea flour for a plant-based alternative. Saute the tofu in a bit of oil until golden and serve it atop the cabbage and mushrooms.
Meat Lover’s Option: Add cooked bacon or sausage to the skillet for an extra protein boost. Simply sauté them with the onions and garlic for added flavor.
Cheese Lover’s Twist: Sprinkle some grated cheese (like cheddar, mozzarella, or feta) on top of the eggs before covering the skillet. The cheese will melt beautifully over the eggs and veggies.
FAQ:

Can I use frozen cabbage or mushrooms?

Yes, frozen cabbage can work in this dish, though fresh will provide a better texture. For mushrooms, fresh is preferred for optimal flavor, but you can use frozen if necessary—just be sure to thaw and drain them before cooking.
What can I use instead of soy sauce?

If you’re avoiding soy, try tamari (a gluten-free alternative) or coconut aminos for a similar umami flavor. Alternatively, you can skip it entirely and season with additional herbs and spices.
Can I make this ahead of time?

You can prepare the vegetable mixture in advance and store it in the fridge. When ready to serve, just cook the eggs fresh and combine everything for a fast meal.
How can I adjust the spice level?

For added heat, you can sprinkle some red pepper flakes or chopped chili peppers when cooking the cabbage and mushrooms. Adjust according to your spice tolerance.
This skillet recipe is a flavorful, customizable meal that’s perfect for any time of day. Enjoy the earthy taste of mushrooms, the crunch of cabbage, and the richness of eggs all in one simple, satisfying dish!