Serves 2, 15 min prep time, 20 min to cook
2 tablespoons extra virgin olive oil
1 small onion, finely diced
1 large zucchini, quartered in cubes
I large red bell pepper, stemmed, seeded and diced in 1/2 inch pieces
3-4 leafy green* leaves, stems removed & chopped (we like rainbow chard, but could do any Swiss chard, kale, dandelion greens)
2 tablespoons filtered water
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 large eggs
In a large sauté pan, heat 1 tablespoon of olive oil on medium heat. Add onion and zucchini and toss gently to combine. Let cook for 5 min, then add red bell pepper.
Stir to combine and cook for an additional 4 minutes.
Add greens on top of the mixture with water. Immediately cover the pan and let greens steam for 1-2 min. Turn off heat, remove cover, and sprinkle with salt and pepper.
While the hash rests, warm the other tablespoon olive oil over medium heat in a skillet. Gently crack eggs into pan and cook until egg whites are fully set but yolks are still runny, 3-4 minutes.
Divide hash between 2 plates and top each with 2 eggs to serve.