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