Mediterranean Egg and Veggie Breakfast Hash

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 2 tbsp olive oil
• 2 red bell pepper
• 2 zucchini
• 1 cup cherry tomatoes
• 2 cloves garlic
• 1/4 cup fresh parsley
• 4 large eggs
• 1/2 cup feta cheese
• to taste salt
• to taste black pepper

Method

1. Heat olive oil in a large skillet over medium heat.
2. Chop red bell peppers, zucchini, and garlic; add to skillet and sauté until tender, about 5-7 minutes.
3. Add cherry tomatoes and cook for another 2-3 minutes until they soften.
4. Scatter chopped parsley over the vegetables.
5. Create four small wells in the veggie mixture and carefully crack an egg into each well.
6. Cover the skillet and cook for 5-7 minutes until eggs are set to your desired doneness.
7. Sprinkle feta cheese over the top, season with salt and black pepper.
8. Serve hot, garnished with additional parsley if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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