Fried Eggs & Vegetable Hash2018-03-02
- Servings : 6
- Cook Time : 15m
- Ready In : 15m
- 5 tbsps olive oil
- 1 onion, sliced
- salt and freshly ground pepper
- 2 garlic cloves, finely chopped
- 2 baby marrows, sliced
- 2 carrots, chopped into cubes
- 1 red pepper, cut into cubes
- 100g peas
- 100g sweetcorn
- 200g butter beans
- 3 tbsps fresh thyme, chopped
- 11/2 tbsps butter
- 6 eggs
In a large non-stick frying pan over medium-high heat, warm 3 tablespoons of the olive oil. Add the onion and season generously with salt and pepper and sauté for about 2 minutes. Add the garlic and sauté just until softened, about 2 minutes longer. Transfer to a bowl.
Return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 2 tablespoons olive oil in the hot pan and add the baby marrow, carrots, peas, sweetcorn, butter beans and pepper. Season with salt and pepper and sauté, about 4 minutes. Stir in the thyme and cook just until warmed through, about 2 minutes. Season to taste with salt and pepper and keep warm over low heat.
In a non-stick pan over medium-high heat, melt the butter. Break 3 eggs at time into the pan and cook until they are set but still runny, 4 to 5 minutes. Spoon the vegetable hash onto plates and, using a spatula, top with an egg and serve with fresh parsley.