Vegetable Breakfast Hash

Amt Measure Ingredient Cal Carb Pro Fat GI
1medium (2-1/2" dia)onionsonions44415126
1mediumred bell peppersred bell peppers31.6304215
1 - 1/2poundsweet potatosweet potato612.456455982
1fruit (2-1/8" dia)lemonslemons16.8223215
2medium (4-1/8" long)scallionsscallions9.692126
3tablespoonolive oilolive oil358003650
1teaspoonground corianderground coriander7.752115
1 - 1/4teaspoonsaltsalt00000
1/2ounceblack pepperblack pepper35.636640
Totals: 1577 Calories Balance: 50-13-37 1507.3 796 211 570 63

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Chop the onion, red bell pepper, sweet potatoes, and broccoli into 1/4 inch pieces.

Finely zest the lemon, and set aside zest.

Thinly slice the scallions (green parts only), and set aside.

Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet until shimmering.

Add the onion and pepper, and cook, stirring occasionally, until soft, about 5 minutes.

Add the sweet potatoes, paprika, ground coriander, pepper, and 1 teaspoon of salt.

Cook, stirring occasionally, until almost tender but there's still slight resistance when pierced with a fork, about 8 minutes.

Add the broccoli, lemon zest, and 1 tablespoon of oil. Stir to combine.

Using the back of a spoon, press down into the vegetables to make 4 shallow divots for the eggs.

Crack one of the eggs into a small bowl or ramekin (without breaking the yolk), and pour into one of the divots.

Repeat with eggs. Season the eggs with the remaining salt.

Cover the skillet and cook for 7 to 8 minutes for runny yolks, or 10 to 11 minutes for firm yolks.

Top with the scallions and serve warm.

MAKE AHEAD: The vegetable mixture can be cooked on the stove top up to a day in advance and stored in an airtight container in the refrigerator. Reheat on the stove top before adding the eggs.