Everything But the Kitchen Sink Veggie Hash
This “vegetable hash” type dish basically includes everything but the kitchen sink, and you can certainly add whatever ingredients you have on hand. Between the runny eggs, the mix of veggies and beans, and the quinoa, this baby was a good one.
Most weeks, I am totally organized with at least four dinners planned out and the ingredients for each dinner are puchased on Sunday. Some weeks, I got nothin’. This week is one of those weeks. We’ve been away a lot on the weekends and are about to leave on a week long vacation, so grocery shopping just didn’t happen. I always end up regretting doing that, and am struggling each night when it comes time for dinner. I really don’t want to end up at a restaurant or with takeout every night, so I make due with what I have.
Sometimes, these thrown together meals just work, and sometimes they do not. I can tell you that there have been a few times where I’ve tried some kind of concoction and Ryan’s ended up heading out to pick up a different dinner at the end. Somehow, this meal seemed to be the most thrown together, and it just worked. I struggled with what to call this recipe, because I literally just took everything we had left in the house and threw it together.
When you make this “vegetable hash”, you do not need to follow my recipe exactly. Use whatever vegetables, beans or grains you have in order to throw this baby together. Throw in some tofu or shrimp. If you like chicken or steak and have some on hand, go for it. Use chick peas instead of white beans. Throw some mashed avocado or greek yogurt on top. Have rice instead of quinoa? Use it. The options for this one really are endless.
- 1/2 yellow onion, sliced
- 1 summer squash, sliced
- 1 zuchinni, sliced
- 1 cup cherry tomatoes
- 1 15-ounce can white beans
- 1 cup cooked quinoa
- 1/2 cup salsa
- 3 eggs
- salt, pepper, and basil to taste
- 1/4 cup parmesan cheese
- 1 tbsp olive oil for cooking
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet, and add the onions.
- Sauté the onions until almost clear, and add the squash, zuchinni, and tomatoes to the pan.
- Sauté for another 5 minutes, and then add the beans, quinoa, and salsa to the pan and stir.
- Remove from heat, and make three indents to crack the eggs into. Add the eggs to the indents and top with spices and cheese.
- Place the entire skillet into the oven, and bake for 10 minutes. Make sure the white are cooked but the yolks are still runny.
- Serve immediately, and use bread for dipping if you'd like!
- Be careful removing the skillet from the oven, the handle will be hot!