Paleo Breakfast Veggie Hash with Eggs
Start your day off right with this wholesome and vibrant Paleo Breakfast Veggie Hash with Eggs, a satisfying and nutritious one-skillet meal packed with fresh veggies and protein-rich eggs. Featuring tender sweet potatoes, crisp zucchini, savory bell peppers, and fragrant spices like smoked paprika and cumin, this paleo-friendly breakfast delivers a burst of bold flavors in every bite. The addition of baby spinach and a golden-yolked egg nestled into the hash adds both a nutrient boost and visual appeal. Ready in just 40 minutes, this easy recipe is ideal for busy mornings yet feels indulgent enough for a weekend brunch. Serve it piping hot, garnished with fresh parsley, and pair with avocado or hot sauce for an extra dose of flavor. Perfect for clean eating, gluten-free, and paleo lifestyles, this veggie-packed breakfast is as delicious as it is nourishing!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small yellow onion
- 2 cups baby spinach
- 4 large eggs
- 3 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Peel and dice the sweet potatoes into small cubes (about 1/2-inch pieces).
Dice the zucchini and red bell pepper into similar cube sizes. Finely chop the yellow onion.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown.
Push the sweet potatoes to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.
Add the chopped onion, red bell pepper, and minced garlic to the skillet. Sauté for 5-6 minutes until softened and fragrant.
Stir in the zucchini and cook for an additional 3-4 minutes until tender but still firm.
Add the smoked paprika, ground cumin, sea salt, and black pepper to the skillet, stirring to evenly coat the veggies.
Add the baby spinach to the skillet and cook for 2 minutes, stirring, until wilted.
Using a spoon, create 4 small wells in the hash mixture. Crack one egg into each well.
Cover the skillet with a lid and reduce the heat to low. Cook the eggs for 5-7 minutes, or until the whites are set and the yolks are cooked to your desired level of doneness.
Remove the skillet from heat and garnish the hash with fresh parsley.
Serve immediately, optionally accompanied by hot sauce or avocado slices for added flavor.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
