Breastfeeding Friendly Cauliflower Hash with Fried Eggs
Total time40 min
Prep time15 min
Cook time25 min
4.5(28)
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Learn more →Ingredients
2 servings
- 1 small head cauliflower (about 1.5 lb), cut into small florets and stems diced
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 4 large eggs
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the cauliflower florets and diced stems in a single layer and cook undisturbed for 4 minutes, until the undersides are golden brown.
- 2
Stir the cauliflower and continue cooking for another 3–4 minutes, stirring occasionally, until the pieces are tender and caramelized on multiple sides. Transfer to a plate and set aside.
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