Sweet potato & zucchini hash

Breakfast in a flash that's high protein, flavoursome and envious as aromas fill the room with deliciousness and goodness.

Ingredients

  • 450 g sweet potato, peeled, cut into cubes
  • 1.5 tbsp coconut oil
  • 2 medium zucchini, diced
  • 1 onion, diced
  • 2 glove garlic, chopped
  • 8 eggs
  • handful parsley, chopped
  • cayenne pepper, to taste

  1. Cook the sweet potato for 3-4 mins in a pot of boiling water, then drain. Heat the ½ tbsp of the oil in a pan, over medium heat.

  2. Add the sweet potato, zucchini, onion and garlic, and sauté for about 5 mins, until cooked and browned. Season to taste with salt & pepper, and set aside. 

  3. Heat the remaining oil in the pan and fry the eggs to your liking.  Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley.

  4. Season with cayenne pepper, salt & pepper, to taste and serve. 

Key features

• Gluten free

• Dairy free

• Meal prep-friendly

• Vegetarian

• Quick and easy

Breakfast

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