Wednesday, 5 March 2014

Pesto & Parmesan Vegetable Hash with Fried Egg


My aunt Nat cooked up this wonderful dish for us last time we visited and it was so delicious, we just had to share it with you all. We modified the recipe with what we had on hand and are pleased with the outcome. Great for any meal of the day, this vegetable dense dish will leave you full and satisfied. Thanks Matante Nat!

Start by making the croutons. Brake up two slices of bread into small pieces and toss in a bowl with one teaspoon of extra virgin olive oil and half a teaspoon of garlic powder until evenly coated. 


Transfer croutons to a baking sheet and bake in the oven for 3-4 minutes at 350oF. Remove from oven and set aside.


Next, in a heated skillet coated with half a teaspoon of extra virgin olive oil, cook one and a half cups of diced zucchini and one and a half cups of diced purple eggplant. 


Cook until lightly browned and tender, approximately 10 minutes. Add sea salt and ground pepper to taste and remove from heat.


In a large bowl, combine cooked vegetable hash, homemade croutons, half a cup of diced grape tomatoes, two tablespoons of pesto and two tablespoons of parmesan cheese. Mix well until everything is evenly coated and plate.


Top with a fried egg and serve!


Pesto & Parmesan Vegetable Hash with Fried Egg
 Makes 2 servings


Ingredients:

2 Slices of bread
1 ½ tsp Extra virgin olive oil
½ tsp Garlic powder
1 ½ cups Zucchini, diced
1 ½ cups Purple eggplant, diced
1 cup Grape tomatoes, diced
2 tbsp Pesto
2 tbsp Parmesan cheese, grated
2 Eggs
Sea salt and pepper to taste

Instructions:
  1. Preheat oven to 350oF.
  2. Brake up slices of bread into small pieces. Toss in a bowl with 1 tsp olive oil and garlic powder until evenly coated.
  3. Transfer to a baking sheet and bake for 3-4 minutes until crispy. Remove from oven and set aside.
  4. In a heated skillet lightly coated with olive oil, cook zucchini and eggplant until tender, approximately 10 minutes. Add salt and pepper to taste.
  5. Transfer vegetable hash in a large bowl with homemade croutons, tomatoes, pesto, and parmesan cheese. Mix well and plate.
  6. Top each serving with a fried egg. 
Makes 2 servings. Each serving is approximately 300 calories.