A beautiful, healthy recipe shared by Vinita from Cravings and Cauliflowers.
This is a simple, quick and incredibly delicious breakfast or brunch skillet dish using a variety of nutrient-dense and delicious foods. Here I’ve used kohlrabi instead of potato to create a lovely hash but if you can’t find kohlrabi then turnips would work brilliantly too to create a lower carb version of a much loved classic! This was ready in around 20 mins, is full of healthy fats and is so satiating too.
Ingredients:
– 1 kohlrabi, cubed
– 1 egg. I use Clarence Court
– 1 baby leek, finely sliced
– 1 small handful red cabbage, finely sliced
– 1 spring onion, green only finely sliced
– 1 garlic clove, minced
– 1 tsp paprika
– 1 tsp cayenne pepper
– 1 tbsp vegan spread or butter. I use Naturli
– Rose harissa to drizzle. I use Belazu
– Himalayan pink salt to taste
– Dill to garnish
– Chilli flakes to garnish
Method:
1. Warm your spread or butter in a pan
2. Add the kohlrabi cubes along with paprika and cayenne pepper, stir well and cook for around 10 mins until softened
3. Add the red cabbage, spring onions, garlic and salt, stir well and cook for 5 mins
4. Make a well in the middle, crack your egg into the well and cook to your liking. I add a lid on mine here because I like my yolk nice and runny but the white cooked through
5. Drizzle with harissa, garnish with dill and chilli flakes too, if desired, then enjoy.
