Veggie Hash with Eggs

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Prep Time: 
45 minutes prep time
Number of Servings: 
Serves 4
Recipe Source: 

The Whole30 Fast & Easy by Melissa Hartwig ($30, Houghton Mifflin Harcourt, 2017)

Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 3 medium carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 1 medium red onion, chopped
  • 2 cups quartered button mushrooms
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp coarse salt
  • 1/2 tsp black pepper
  • 8 large eggs
  • 2 to 3 Tbsp torn fresh cilantro

Directions

  1. Place a rack in center of oven. Preheat oven to 425°. Line a rimmed baking pan with parchment paper.
  2. Combine oil, carrots, parsnips, onion, mushrooms, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl; toss to coat. Spread vegetables on baking pan.  Roast for 20 minutes.
  3. Make four indentations in the hash and carefully break an egg into each indentation. Roast until egg whites are set, 8 to 10 minutes more.
  4. Top with cilantro and serve.

Notes

A combo of carrots, parsnips, red onion, and mushrooms spiced with cumin, smoked paprika, and chili powder provides a “nest” for eggs roasted just until the whites are set. The yolks are still creamy and provide a rich “sauce” for the veggies.

Nutrition Info: 

333 Calories, 14 g Protein, 28 g Carbohydrates, 8 g Fiber, 19 g Total fat (4 g sat), 479 mg Sodium, ★★★★★ Vitamin A, K, ★★★★ Vitamin C, Phosphorus, ★★★ Vitamin B2 (riboflavin), ★★ Vitamin B6, E, Potassium, Vitamin B1 (thiamine), B3 (niacin), B12, Calcium, Iron, Magnesium, Zinc