Spicy Veggie and Feta Hash with Fried Eggs

by Chrissy


Is it so wrong that I have made this meal two times in the past week and a half (making enough for lunch the next day, of course)? Or maybe that I have bragged about this really tasty meal at work on multiple occasions?


If so, then I don’t want to be right.


The variety of fresh ingredients provide great texture and flavor. Not to mention the awesome fried eggs atop the bed of nutrient-filled sautéed veggie assortment.


I don’t really think I can say anything bad about this dish. It would be such slander!!


Here’s how you do it:







Crack [an egg or two]. Just try not to break the yolk, like you can see that I did here. Oops.

This is for broiling the eggs. You can crack some eggs in a skillet and fry, instead. I would go that route if you have a tempermental demon oven.

Top with cracked pepper, and cubes if feta.

Lots and lots of feta.

And lots of hot sauce. Boom. Your all set for a healthy and delectable meal for breakfast, lunch or dinner… or all three!


Spicy Veggie and Feta Hash with Fried Eggs

Adapted from Farmgirl Gourmet

Serves 2


2 1/2 cup carrots, peeled and diced

1 1/2 cup zucchini, diced

1 small onion, diced

1/2 cup asparagus, cut into 1-inch pieces

4 cups of kale, cleaned and striped off the fibrous branch

1 cup red bell pepper, diced

3 cloves garlic, minced

1/2 tsp dried thyme

1/4 cup fresh parsley, chopped

1/2 tsp red pepper flakes

1/4 cup water

1 1/2 oz. feta cheese, cubed

4 eggs

salt and pepper, to taste (use less salt if using alot of hot sauce, like I did)

1 Tbsp grapeseed oil

a lot of Tapatio, or favorite hot sauce (or not a lot if you are sensitive to the heat!)

*Little Yellow Note: Add a few slices of avocado, i tried this the second time around and it was glorious!



In a cast iron skillet, add grapeseed oil and bring to high heat. Add the garlic and red pepper flakes and cook for 1 minute. Add the onions and cook until just translucent. Add the carrots, bell pepper, zucchini, dried thyme and cook for about 3 minutes. Add the asparagus and the water, and cook for a minute. Add salt and pepper, to taste. Add the kale and cook until the water is evaporated and the kale has wilted down.  Add the parsley and mix together.

Divide into two oven-safe dishes (I used a little enameled cast iron skillet) and cracked the eggs on top. Place under broiler on low for a few minutes, until you have cooked your eggs to the desired consistency–OR— if your broiler  doesn’t have a “low” setting, simply fry two eggs in a skillet (I tried it both ways and liked the fried route better). Add the feta cubes to the top, along with lots of hot sauce! Dig in!

From the Little Yellow Kitchen,







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9 Comments to “Spicy Veggie and Feta Hash with Fried Eggs”

  1. looks beautiful! i’ve just recently discovered my love of feta :)

  2. OMG! This looks SO amazing! My hubby would get down on bended knee a propose all over again if I made this….we love dishes like this one! Delicious!

  3. This looks quite delicious and your photos are perfect!

  4. The bright red saute pan looks perfect for this dish! Meal-in-a-pan! Only 1 pan to clean up when done.

  5. We love this kind of dish — usually on the weekends with lots of veg just like you have here. It changes every time because it’s all about what’s in the house. Love this version. So much great color and flavor. Mmm…feta!

  6. Chrissy

    Thanks! Love the pan! Well, it was 2 pans… but who’s counting?

  7. Chrissy

    Thanks! Yea, I totally agree about changing it up depending on what you have on hand. I am constantly stocked on fresh veggies so usually I have a pretty good variety to choose from … or not choose and just through it all in!

  8. Chrissy

    Hahah! You should make it soon, Ann! You will die, it is so good….! Especially with a piece of sourdough toast!

  9. I love love this type of meals. I made earlier today something similar, just with peppers, tomatoes and onions. Can’t wait to try your version.
    Thanks Chrissy!