In this summer vegetable breakfast skillet is all of summers finest vegetables sauteed and tossed in homemade enchilada sauce and topped with a fried egg! Serve with toast!

I’m all about the vegetables lately.

vegetable breakfast skillet l SimplyScratch.com

It’s like I crave them. I literally have been filling my shopping cart up and buying obscene amounts of vegetables; roasting, grilling and consuming them any way I can. Vegetables are in their prime and I love them.

When I first tested this recipe out I tried to put them in cute little crocks and baked the eggs in the oven. I wished it worked, but the eggs came out over cooked on top and under-cooked everywhere else. Seriously I was SO bummed out!! But round two was not only a thousand times easier, used up fewer dishes (bonus!) but the eggs turned out perfect.

vegetable breakfast skillet l SimplyScratch.com

This breakfast skillet hash is my newest and latest favorite breakfast. I had a jar left of my homemade enchilada sauce {but you could SO go the marinara route} which gave this dish some kick. It’s simple, fresh and slap a fried egg on top and that drippy egg yolk… ohmegoodness.

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Fresh summer squash, zucchini and cauliflower cooked to perfection topped with a spicy sauce and topped with a fried egg…this breakfast is not only filling, but healthy and gluten free. Hearty times a gazillion. You won’t even miss the toast!

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Start by quartering a small yellow summer squash, zucchini and dicing up a large shallot.

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Heat a large 12 inch skillet over medium heat, add a tablespoon of olive oil and once hot, throw in the diced shallots.

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Cook for 2-3 minutes until they are soft and smelling divine, then throw in the quartered zucchini and squash.

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Season with a pinch of kosher salt and black pepper, spread the veg out in an even layer and allow them to cook for 3-4 minutes undisturbed.

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Stir and continue to cook until fork tender.

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Remove them to a plate and set them off to the side for a moment.

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While the squash and zucchini cook I quickly cut up a small head of cauliflower. I remove most of the bulky stem so it’s just the cute little tops.

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Add another tablespoon of olive oil to the skillet and add in the cauli.

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Season with a pinch of kosher and coarse black pepper.

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Spread the cauliflower out in an even layer and allow them to cook for a few minutes undisturbed for 3-4 minutes. Stir and continue to cook until tender.

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Add the veggies back in with the cauli…

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Stir and reduce the heat down to low and keep warm.

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I grabbed a little fresh parsley and cilantro…

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And minced it into smithereens.

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Plated up the cauli hash…

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Spooned a few heaping tablespoons of warmed sauce over top of the vegetable breakfast skillet…

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Then the final touch… a purty fried egg on top. I then grated fresh Manchego cheese over it all. You could totally skip the cheese t0 keep this meal paleo.

vegetable breakfast skillet l SimplyScratch.com

This beauty of a dish literally smells amazing! The hash alone would make a great side dish to fish, chicken or steak even. I ate the remaining hash out of the pan with a fork… that’s the kind of gal I am.

vegetable breakfast skillet l SimplyScratch.com

But don’t be fooled… I at this plate of food too. And like I’ve said 2.7 million times… I’m a complete sucker for a fried egg with a runny yolk.

vegetable breakfast skillet l SimplyScratch.com

Get’s me EVERY time.

Your weekend NEEDS this vegetable breakfast skillet.

 

Enjoy! And if you give this Vegetable Breakfast Skillet recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

vegetable breakfast skillet l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Summer Vegetable Breakfast Skillet
Yield: 4 servings

Summer Vegetable Breakfast Skillet

In this summer vegetable breakfast skillet are some of summers finest vegetables sautéed and tossed in homemade enchilada sauce and topped with a fried egg!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • olive oil
  • 1 large shallot, peeled, quartered and diced
  • 1 small zucchini, quartered and diced
  • 1 small yellow summer squash, quartered and diced
  • 1 small head cauliflower, cut into tiny florets
  • kosher salt
  • freshly ground black pepper
  • 1 cup enchilada sauce*
  • 4 fried eggs
  • manchego cheese, for serving (optional)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoons minced fresh cilantro

Instructions

  1. Heat a large 12-inch skillet over medium heat with a tablespoon of olive oil. Add a cup of enchilada sauce or your favorite homemade marinara to a small skillet and heat over medium-low.
  2. Once hot add in the shallot and cook for 2-3 minutes. Add in the squash and zucchini, season with a pinch of salt and pepper, spread in an even layer and allow to cook and caralmelize for 3-4 minutes. Stir and continue to cook until fork tender. Remove to a clean plate and set off to the side.
  3. Add the remaining tablespoon of olive oil to the skillet. Add in the cauliflower florets, season with a pinch of salt and pepper, spread out in an even layer and allow to cook 3-4 minutes. Stir and continue to cook until fork tender. Add the plate of veggies back into the skillet and stir. Reduce the heat to low and keep warm.
  4. Fry up 4 eggs.
  5. Divide the cauliflower hash among 4 plates, top with a quarter cup of sauce, a fried egg, freshly grated Manchego cheese and a sprinkle of minced parsley and cilantro.

Notes

*Don't have the time to make authentic enchilada sauce? Check out my 15-minute enchilada sauce HERE.

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