Crack the EggsCrack the eggs directly into the pan over the beetroot.For a scrambled version: Stir the eggs with the beetroot until cooked through.For a sunny-side-up version: Let the eggs cook undisturbed for 2-3 minutes, until the whites are set but the yolks remain runny.Serve and GarnishTransfer to a plate and garnish with optional toppings like feta cheese, fresh parsley, or chives.Serving SuggestionsEnjoy it on its own for a low-carb, high-protein meal.Serve with toasted bread or pita for a more filling option.Pair with a side salad or avocado for added freshness.Health BenefitsBeetroot: Rich in nitrates, beets improve blood flow, lower blood pressure, and boost energy.Eggs: A powerhouse of protein, eggs support muscle repair and keep you full longer.Quick Energy: This combination provides a perfect balance of protein, healthy fats, and carbs for sustained energy.Why Try This Recipe?It’s vibrant, flavorful, and packed with nutrients.It takes only 5 minutes to prepare!It’s versatile—great for any time of the day.Give this Red Beetroot and Eggs recipe a try, and let its delicious simplicity surprise you. You’ll want to make it again and againCheese and Cream Cake