Cauliflower Hash With Eggs

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Paprika

  Spices

  1 tsp or 2g

• Cauliflower

  Raw

  1 head medium or 588g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Parsley

  Raw

  3 tbsp or 11g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the finely chopped red onion and sliced garlic.
2. Sauté until soft and fragrant, then add the coriander and paprika. Stir to coat the onion in the spices and add the cauliflower florets.
3. Pour in the chicken stock and cook for 10-15 minutes until the stock is absorbed and the cauliflower is tender.
4. Season with salt to taste and add the chopped parsley. Stir well and plate.
5. Heat the remaining oil in the same pan and crack in the eggs. Cover with a tight lid and cook until the whites are set but the yolks remain runny, about 2 to 2 1/2 minutes.
6. Top the cauliflower hash with the eggs and serve.

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