Vegetable Hash with Eggs (lacto-ovo vegetarian)

This is a hearty and tasty vegetarian meal that’s so easy to make. It works best in a cast iron skillet. Check out my post on how to season a cast iron skillet if you want food to stop sticking to your skillet. If you don’t have a cast iron skillet and you like to cook you’ve got to get one! They last forever, evenly heat food, don’t release any toxic chemicals like most other non-stick skillets and they even add iron to your food! I have a lodge logic 12 inch and a little 6 inch skillet and I love them both.

Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

Veggie Hash with Eggs:

2 tbsp pastured butter
1 small onion
5 cloves garlic
1 tsp (roughly) turmeric
pinch parsley
pinch pepper
1 small bunch of broccoli finely chopped
2 cups chopped kale
1/2 cup tomato sauce or diced tomatoes
2 eggs (or more if you want)
1/3 cup shredded parmesan cheese
salt and pepper to taste

1.  Dice the onion and garlic. Melt the butter in the skillet and add the onion and garlic to sautee. Add turmeric, pepper and parsley to onions.

2. Finely chop the broccoli and cut up the kale. Add the broccoli once the onions are almost clear. If it seems a bit dry you can add more butter if you want. Sautee for a minute then add the kale. When the kale is slightly wilted add the tomato sauce and stir.

3. Then make a small hole and put the eggs in.

4. Cover the skillet until the eggs are fully cooked but the yolks are still runny. Then, add salt and pepper and sprinkle with parmesan cheese and serve!

This post was included on the following blog posts:

The Prairie Homestead- Homestead Barn Hop
The Polivka Family- Family Table Tuesday
Vegetarian Mamma- Gluten Free Fridays
Simply Sugar and Gluten Free- Slightly Indulgent Tuesday

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