Zucchini Eggplant Hash
Peel and thinly chop the onion, mince the garlic.
- Cook1 h
- Total1 h
- Serves5
- LevelEasy
Ingredients
- 3 tbsp. coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2(450g) zucchini, chopped
- 1 (250g) eggplant, chopped
- 1 tsp. or to taste sea salt
- to taste black pepper
- 1 tsp. Cayenne pepper
- 6-8 cherry tomatoes
- 4 eggs
- 1 cup(250g) For meat version:
- ground meat of your choice
Preparation
- Peel and thinly chop the onion, mince the garlic.
- Chop finely the eggplants and zucchini set aside.
Method
- Heat the coconut oil in a skillet over medium heat, add the chopped onion and garlic and cook until fragrant for about 1-2 minutes.
- Add the chopped zucchini and eggplant, stir to well combine, season with salt, black pepper, and cayenne pepper.
- Reduce the heat, cover, and cook for 3-5 minutes then add the cherry tomatoes and whisk to combine well. Crack the eggs in the skillet and cook until the egg whites cooked through but the yolks still runny.
