Lisbon Breakfast In-house

I very much wanted to try breakfast places in Lisbon, but there was only so much meat and potatoes I could take. Since I was out during the day, the only time I could get vegetables into my system was in the morning. I went shopping at the Go Natural store. The header picture shows my groceries and the first meal I made. Served with mint leaves tea.

Ingredients: Malabar spinach, eggplant, mushrooms, garlic, egg, olive oil, dark vinegar, and salt. 
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Steps for the vegetables:

Stir fry sliced eggplant with olive oil and garlic, add a bit of water, cover and cook for a few minutes. Add splash of black vinegar and some salt. Stir and cook for another minute.
 
Stir fry spinach with olive oil and garlic for a couple minutes, add mushrooms. No need to add water. Cover and cook for a few minutes. Mix with some salt. 

Long Green Beans, Red Bell Pepper and Mushrooms

Done similarly to the above with a bit of water. Seasoned with some salt.

Next one up is inspired by a famous Portuguese dish I had at Viriato in Cascais called Bacalhau à Brás. 

This traditional comfort food is made of Salt cod, potatoes, onions, eggs, and olives. Below is my modified version. 

Vegetarian Bacalhau à Brás

Ingredients: Eggplant, onion, olive tofu, egg, garlic, olive oil, dark vinegar, and salt.

Steps:

Cut the onion and eggplant to matchstick size, and slice the olive tofu (I used 1/2 of the block.) Stir fry onion over medium-high heat with olive oil first, when it turns slightly golden, mix in eggplant and garlic. Add a bit of water, cover and cook until soft. Add two splashes of vinegar, a bit of salt, stir, and then mix in the tofu. Cover and cook for a few minutes. (I transferred the content to a non-stick frying pan to prevent egg from sticking to the pot.) Add the egg and mix with everything. 

Here is the finished product. Taste as beautiful as it looks. Hope you like it!