Fried Eggs with Skillet Asian-Style Veggie Hash
of brussels sprouts, shiitakes, and carrots
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.
- 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
Garlic / Onions / Brussels sprouts / Shiitake mushrooms / Carrots / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
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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.
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.
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.
While eggs are cooking, heat up or toast bread.
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!