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4 Servings 

 

Nutrition Per Serve

261 Calories 

15.3g Protein 

11.4g Carbs 

 

What you'll need 

  • 2 tablespoons olive oil
  • 1 large carrot (peeled and diced) 
  • 1 cup brussels sprouts (trimmed and halved) 
  • 1 cup asparagus spears (cut into pieces) 
  • ¼ cup brown onion (chopped) 
  • 2 teaspoons garlic (minced) 
  • ¼ teaspoon paprika

  • ¼ teaspoon chilli powder

  • 4 large eggs 
  • Salt and pepper to taste 

 

The easy bit 

  1. Heat the olive oil in a skillet over medium heat on the stove. 
  2. Add the carrot and brussels sprouts to the heated skillet. Cook until browned and beginning to soften, stirring frequently. 
  3. Place the asparagus and onion in the skillet. Sauté several more minutes until they begin to soften. 
  4. Add the minced garlic, paprika, chili powder, and salt and pepper to the skillet. Sauté another 30 seconds. 
  5. Create four holes in the hash mixture so that the bottom of the pan is visible. 
  6. Crack an egg into each of the four holes. 
  7. Cook until the egg whites are cooked through, and the yolks are to your liking. 
  8. Add salt and pepper for taste. 
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