This recipe brings together fresh veggies and eggs for a super-filling, fab meal for breakfast, lunch or dinner.
You’ll need an oven-safe skillet for this Meatless Monday recipe for skillet cauliflower and zucchini hash with eggs, but it’s pretty much the only pan you’ll dirty in the process. It doesn’t get any better for breakfast, lunch or dinner with this dish. It’s filling and easy to put together. Oh, and it makes a pretty presentation too.
You might be used to potatoes in your hash recipes (especially with eggs), but it’s time to think outside the box. Swap in cauliflower for the spuds, and season them up with onions, garlic and fresh herbs. Throw in zucchini and tomatoes, and you’ve really got something special to serve up any hour of the day.
Skillet cauliflower and zucchini hash with eggs recipe
- 1/2 head large cauliflower (about 3 cups florets, rough chopped)
- 2 small zucchini, ends trimmed, sliced into very thin rounds
- 2 tablespoons butter
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1 tablespoon fresh chopped rosemary leaves
- 1 tablespoons fresh chopped basil leaves, plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 slices beefsteak tomatoes, about 1/2 inch thick
- 2-4 eggs
- Preheat the oven to 400 degrees F.
- Remove the leaves and hard stems from the cauliflower, and cut it into florets. Steam the florets for just a few minutes. Drain, and pat dry with a paper towel. Rough-chop the cauliflower, and set it aside.
- In a large mixing bowl, gently toss together the cauliflower, zucchini, rosemary, basil, salt, pepper and red pepper flakes, and set it aside.
- To a skillet over medium heat, add the butter. When the butter is melted and hot, add the onion, and cook for about 3 minutes or until they begin to soften. Add the garlic, toss, and add in the cauliflower mixture.
- Spread the cauliflower mixture in a flat layer across the skillet. Cook for 3 to 5 minutes or until the bottom begins to brown. Flip or stir the mixture, and continue to cook for another 3 to 5 minutes.
- Remove the mixture from the heat. With the back of a wooden spoon, make 2 to 4 indentations in the mixture (depending on the number of eggs you’re using). Crack and place 1 egg into each indentation.
- Arrange the tomato slices on top of the mixture. Place the skillet into the oven for about 10 minutes or until the whites of the eggs have set. Remove, and season with salt and pepper and additional torn basil leaves.
- Serve warm.
Move past the spuds for this hash dish.
More Meatless Monday recipes
Stuffed zucchini with herbed orzo, almonds and fresh tomato sauce
Crabless cakes with a light rémoulade
Green goddess salad wraps