nstructions:

1. Prepare the Okra:
   • Rinse the okra under cold water and pat dry. Trim the ends and slice the okra into half-inch pieces. This size ensures that the okra will cook quickly and evenly.
2. Cook the Okra:
   • Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the sliced okra and sauté for about 2 minutes or until they start to get tender. Stir frequently to ensure they cook evenly and don’t stick to the pan.
3. Add the Eggs:
   • Crack the eggs directly over the sautéed okra in the skillet. Use a spatula to gently scramble the eggs with the okra. Season with salt and pepper, and if you like, add a pinch of smoked paprika for a touch of warmth and color.
4. Finish and Serve:
   • Continue cooking for another 2-3 minutes, stirring occasionally until the eggs are fully cooked but still soft and fluffy. Be careful not to overcook to keep the eggs tender.
   • Remove from heat and if desired, sprinkle with fresh chopped herbs for an extra pop of flavor and a dash of color.

Serving Suggestions: This egg okra dish can be served on its own for a light meal or alongside a slice of whole-grain toast for a more filling breakfast or brunch. It’s also great topped on a bed of mixed greens for a quick and healthy lunch.

Conclusion: This egg and okra recipe is not just quick and easy; it’s a healthy choice that doesn’t sacrifice flavor for convenience. In just five minutes, you can enjoy a warm, comforting meal that feels like home cooking at its best. Give it a try and see just how delicious and effortless quick cooking can be!