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Fried Eggs with Skillet Asian-Style Veggie Hash
of brussels sprouts, shiitakes, and carrots

Active: 35 minTotal: 35 min
20141020 asian roasted chicken nm 002.jpg?ixlib=rails 2.1

We use the last of our Asian marinade to add flavor to this colorful veggie hash and fried eggs. This one dish wonder is going to be healthy and full of flavor at the same time!
Smarts: Eggs are a simple way to add a vegetarian protein to any dinner. If you use a pan with a lid on it, you don't have to use nearly as much fat as restaurant fried eggs.

Dependency

Ingredients

Servings:
4
Metric
Fried Eggs with Skillet Asian-Style Brussels Sprouts Hash:
  • Garlic - 3 cloves, sliced
  • Onions (small) - 1, sliced
  • Brussels sprouts - 1 lb, trimmed and sliced thinly
  • Shiitake mushrooms - 1/2 lb, sliced
  • Carrots - 1/2 lb, grated
  • Cilantro - 1/4 bunch, chopped
  • Cooking oil - 1 1/2 Tbsp
  • Asian marinade (from Monday) - 3 Tbsp + 3 Tbsp
  • Eggs - 4 ((if you're feeling hungrier, make it 6))
  • Bread (like naan or pita) - 4 pieces

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Garlic / Onions / Brussels sprouts / Shiitake mushrooms / Carrots / Cilantro - Prep as directed. (Can be done up to 4 days ahead)

Make

  1. Heat a skillet or saute pan (use a pan you have a lid for) over medium-high heat. Add cooking oil and then garlic and onions to heated oil. Saute until softened, ~3 minutes.
  2. Next add in brussels sprouts, shiitake mushrooms, and carrots with a generous sprinkle of salt. Saute until brussels sprouts and carrots are tender but still a bit crunchy. Toss with first part of Asian marinade and cilantro.
  3. Crack eggs into the vegetables. Lower heat to medium, and cover pan with lid. Cook for 4 to 7 minutes, until egg whites are set but the yolk is still runny. If you prefer your eggs more done, just flip them over and the heat will cook the yolk some more.
  4. While eggs are cooking, heat up or toast bread.
  5. Enjoy veggie hash and fried egg with toasted bread and remainder of Asian marinade drizzled over. Feel free to drizzle on hot sauce, like Sriracha, too!
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Reviews

This meal has 22 reviews

The whole dish was very tasty and I will definitely make this recipe again. The brussels sprouts had a pop of flavor. I used a non-stick frying pan to cook the chicken instead of a saute pan and I think that was probably a mistake. The meat did not really sear well and there wasn't much flavor, even with the sauce over it. I will try making the recipe again and maybe add some cornstarch to the sauce to thicken it up a bit, then add salt and pepper.

By: Jennifer
Posted: Mar 23, 2017
Diet: Original

This is my first "favorited" recipe. I thought it was really great, and loved the brussels sprouts on the side. My only qualm is that the flavors on the brussels sprouts were a bit too similar to the sauce for the chicken. Next time I might just toss the sprouts with salt and oil in addition to the cilantro/almonds, and skip the vinaigrette.

By: Abigail
Posted: Feb 17, 2015
Diet: Gluten-free

I didn't do a great job with the chicken, but the brussels sprouts were great!

By: Jenna
Posted: Nov 11, 2014
Diet: Original

Only made the brussel sprouts and they were good, but we could only find frozen ones so they were a bit more soggy than I'd like.

By: Katherine
Posted: Oct 31, 2014
Diet: Gluten-free

Very tasty vegetables and chicken, Also very easy to make.

By: Judy
Posted: Oct 27, 2014
Diet: Original

Great flavors. We added some green beans to the Brussels sprouts for our toddler, but he ate a bunch of sprouts and requested more onions. I might add carrots to the veggies next time in this.

By: Kirsten
Posted: Oct 25, 2014
Diet: Original