Mornings can be hectic and stressful. Over the years, we have made the decision that it is one of the most important parts of the day and that what we put in our bodies in the mornings set the tone for the rest of the day. For that reason alone, we try hard to integrate the best ingredients into our breakfast.
Two of our favorite spices are ginger and turmeric. Both have many health benefits, including reducing inflammation and assisting in digestion. We also love the taste of both and feel they give us a bit of a kick in the mornings.
Although this veggie hash may look complicated, it is fast and easy to make, especially if you did your prep work on Sunday or the night before, which we often do.
VEGGIE HASH
INGREDIENTS
- 1 small zucchini, diced
- 6-8 cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup any type of pepper, chopped
- 2-3 mushrooms, chopped
- 1 tablespoon ginger, diced
- 1 tablespoon turmeric, diced
- 4 eggs
- Olive oil
- Salt and pepper
INSTRUCTIONS
FOR THE HASH
- In a medium pan, warm enough olive oil to cover the bottom.
- Add the onion and start to sweat them.
- When they are soft, add the zucchini and pepper, until they start to soften.
- Toss a little salt and pepper on them and add the mushrooms, ginger, and turmeric.
- When almost done, toss in the tomatoes and let finish cooking.
FOR THE EGGS
- In a medium pot, I use a shallow pot with water 3/4 filled, bring the water to a boil and reduce to a slow roll.
- Crack the eggs into individual small bowls.
- When the water is at a slow rolling boil, using a wooden spoon, make a whirlpool in the water and one at a time, add the eggs until all are in the water.
- Keep stirring the water gently, until eggs are set.
- Let cook for a few minutes until they are poached, meaning whites are solid, but yellows are still soft.
FINISHED DISH
- Place desired amount of hash on a plate.
- Top with 2 eggs.
- Add salt and pepper to taste.
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I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
