Mediterranean Egg and Veggie Breakfast Hash
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb
288 cal
15g protein
12g carbs
20g fat
per serving · estimated
Ingredients
- 1 tbsp olive oil
- 1 red bell pepper
- 1 zucchini
- 1/2 cup cherry tomatoes
- 1 clove garlic
- 1/4 cup fresh parsley
- 2 large eggs
- 1/4 cup feta cheese
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Heat olive oil in a large skillet over medium heat.
- Chop red bell peppers, zucchini, and garlic; add to skillet and sauté until tender, about 5-7 minutes.
- Add cherry tomatoes and cook for another 2-3 minutes until they soften.
- Scatter chopped parsley over the vegetables.
- Create four small wells in the veggie mixture and carefully crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes until eggs are set to your desired doneness.
- Sprinkle feta cheese over the top, season with salt and black pepper.
- Serve hot, garnished with additional parsley if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.