Vegetable Hash with Fried Eggs

Ingredients

  • 2 tablespoons extra-Virgin olive oil
  • 1 medium yellow onion diced
  • 1 medium white or green cabbage diced
  • 1 organic red bell pepper, seeded and diced
  • 1 organic green bell pepper seeded and diced
  • 8 asparagus spears trimmed and cut into 1/4-inch pieces
  • 2 scallions thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon sea salt
  • 1 pinch of freshly ground black pepper
  • 8 large omega-3 eggs
  • 1/2 ripe avocado pitted, peeled, and sliced, for garnish
  • 1 fresh basil or parsley chopped, for garnish

Method

Step 1

Preheat the oven to 400 degrees. Heat the oil in a large oven-safe sauté pan or cast-iron skillet over medium heat for 30 seconds.

Step 2

Add the onion and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.

Step 3

Add the cabbage and sauté until soft and golden, 7 to 8 minutes.

Step 4

Add the bell peppers and sauté until they begin to caramelize, about 5 minutes.

Step 5

Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.

Step 6

Season the vegetables with the dried herbs, salt, and black pepper.

Step 7

Make four small wells in the surface of the hash, each about the size of a lemon, and carefully break two eggs into each well.

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