Veggie Hash with Eggs
By Melissa Hartwig Urban
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Recipe Source
The Whole30 Fast & Easy by Melissa Hartwig Urban ($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
- Place a rack in center of oven. Preheat oven to 425°. Line a rimmed baking pan with parchment paper.
- 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.
- 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.
- Top with cilantro and serve.
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
Contributor
Melissa Hartwig Urban
Melissa Hartwig Urban is a 7-time New York Times best-selling author who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, "The Today Show," and "Good Morning America," and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.
