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.
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.
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.
TO Make This Summer Vegetable Breakfast skillet You Will Need:
- olive oil
- shallot
- zucchini
- yellow summer squash
- cauliflower
- kosher salt
- ground black pepper
- enchilada sauce*
- fried eggs
- manchego cheese, for serving (optional)
- fresh parsley
- fresh cilantro
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!
Start by quartering a small yellow summer squash, zucchini and dicing up a large shallot.
Heat a large 12 inch skillet over medium heat, add a tablespoon of olive oil and once hot, throw in the diced shallots.
Cook for 2-3 minutes until they are soft and smelling divine, then throw in the quartered zucchini and squash.
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.
Stir and continue to cook until fork tender.
Remove them to a plate and set them off to the side for a moment.
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.
Add another tablespoon of olive oil to the skillet and add in the cauli.
Season with a pinch of kosher and coarse black pepper.
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.
Add the veggies back in with the cauli…
Stir and reduce the heat down to low and keep warm.
I grabbed a little fresh parsley and cilantro…
And minced it fine.
Plated up the cauli hash…
Spooned a few heaping tablespoons of warmed sauce over top of the vegetable breakfast skillet…
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.
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.
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.
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!
Summer Vegetable Breakfast Skillet
Ingredients
- olive oil
- 1 large shallot, peeled, quartered and diced
- 1 small zucchini, quartered and diced
- 1 small yellow squash, quartered and diced
- 1 small head cauliflower, cut into tiny florets
- kosher salt
- freshly ground black pepper
- 1 cup enchilada sauce, see notes
- 4 fried eggs, for serving
- manchego cheese, for serving (optional)
- 1 tablespoon minced fresh parsley
- 1 tablespoons minced fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Fry up 4 eggs.
- 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
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this is such an awesome idea for breakfast, definitely will be recreating this in my kitchen! that egg looks too good!
Love this time of the year when you can easily find fresh vegetables. I`m a little bit obsessed of healthy meals lately and think this recipe is great addition to my summer program. Thanks for sharing!
This dish will find its way to my kitchen this weekend 🙂
You are certainly craving veggies at the right time of the year. Your body is smart. It knows that this time is the tastiest and the most nutrient filled time. What a great idea for breakfast by the way. So non-heavy.
This has to be on my plate soon! So delicious!
What a fantastic way to use so many vegetables in one dish! I love the addition of the cauliflower. Well done!
Thanks friend! 🙂