First, heat the greixonera with olive oil over low heat, add the onion and garlic, good pepper and salt, and wait until it is well cooked. Then, add water, or vegetable broth, and add the vegetables according to the cooking time.
First, add the potatoes in large cubes, when they are almost cooked, add the black artichokes, cut not very large, and after 5 minutes add the sliced carrots. Then add the peas, the beans in small pieces, and finally the peas, with a little red and purple pepper.
Finally, the eggs are boiled for 6 minutes, stopping the cooking with water and ice. They are added to the greixonera, and when they are a little with the broth, the heat is stopped.
Extra tip
Respect the order of incorporation of the ingredients, as this will ensure that each vegetable is on the plate with the texture and cooking that corresponds to it.
