1. Prep veggies. Slice mushroom caps into ¼-inch pieces. Peel and thinly slice onion. Peel and mince garlic. Trim ends off broccolini and slice into bite-sized pieces.

2. Heat skillet on medium with 1 teaspoon coconut oil. Then toss mushrooms slices into skillet with a couple pinches of Himalayan sea salt and pepper and sauté, stirring occasionally, until soft and slightly caramelized, 4 to 6 minutes. Take off heat and set aside to cool. Add onions to hot skillet, sprinkle with Himalayan sea salt and cook until soft and translucent, 4 to 6 minutes. Stir in garlic and cook for another 30 seconds. Take off heat and set aside with mushrooms. Toss broccolini into skillet and pinch of Himalayan sea salt. Cover and cook, stirring occasionally, until soft and slightly charred, 6 to 8 minutes. Add mushrooms and onions back to pan and toss to combine. Remove from heat.

3. Turn heat on skillet to low with a teaspoon of coconut oil. Fry eggs sunny side up until whites set and yolks are runny, 2 to 3 minutes. While that’s cooking, make sauce. Mince the scallion, then combine with Bragg’s liquid aminos and fried garlic.

4. Put mushrooms and broccolini onto a serving dish and top with a fried egg and sprinkle with sumac. Drizzle with a little of the sauce, adding more to your liking.
Serving Size = 2 fried eggs and 2 cups of vegetables