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
- 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.
- Add the onion and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.
- Add the cabbage and sauté until soft and golden, 7 to 8 minutes.
- Add the bell peppers and sauté until they begin to caramelize, about 5 minutes.
- Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.
- Season the vegetables with the dried herbs, salt, and black pepper.
- 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.
- 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.)
- Garnish each egg with avocado and fresh herbs and serve.