Vegetable Hash with Fried Eggs

If you don’t have time to make this in the morning, make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.

  • 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
  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.
  2. Add the onion and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.
  3. Add the cabbage and sauté until soft and golden, 7 to 8 minutes.
  4. Add the bell peppers and sauté until they begin to caramelize, about 5 minutes.
  5. Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.
  6. Season the vegetables with the dried herbs, salt, and black pepper.
  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.
  8. Place the pan in the oven and bake until the eggs are set, 5 to 7 minutes. (Alternatively, you can poach or fry the eggs, then serve them on individual plates of hash.)
  9. Garnish each egg with avocado and fresh herbs and serve.
Send this to a friend