Sheet Pan Vegetable Hash with Eggs

Name: Sheet Pan Vegetable Hash with Eggs
Prep time: 20 min
Total time: 55 min
Ingredients: 1 small head cauliflower, trimmed, cored, and cut into florets; 1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems); 1 red bell pepper, seeded and diced; 0.5 red onion, diced (1 cup); 0.25 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 packed cups baby spinach; 6 large eggs, room temperature

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By

Shira Bocar

Updated on January 15, 2020

Sheet Pan Vegetable Hash with Eggs — Photo: Chris Simpson

Prep Time:

20 mins

Total Time:

55 mins

Servings:

6

Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious.

Ingredients

1 small head cauliflower, trimmed, cored, and cut into florets
1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems)
1 red bell pepper, seeded and diced
½ red onion, diced (1 cup)
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 packed cups baby spinach
6 large eggs, room temperature

Directions

Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.