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Ingredients
- 1 cup butternut squash peeled, seeded and cubed
- 1/2 cup small red onion finely diced
- 1 clove garlic minced
- 1/2 cup brussels sprouts stemmed and sliced
- 1 tsp extra virgin olive oil or coconut oil
- Himalayan sea salt to taste
- freshly ground pepper to taste
- 2 eggs
Ingredients
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Recipe Notes
Add the butternut squash, onion, and garlic to a pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a teaspoon of extra virgin olive oil. Season generously with Himalayan sea salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.
Make two small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.
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