BREAKFAST VEGIE HASH

PREP + COOK TIME 55 MINUTES SERVES 4

2 tablespoons olive oil

1 medium red onion (170g), sliced thinly 2 teaspoons finely chopped fresh

rosemary leaves

2 medium potatoes (400g),

cut into 1.5cm pieces

2 medium carrots (240g),

cut into 1.5cm pieces

300g cauliflower, cut into small florets 150g brussels sprouts, quartered 1 fresh long red chilli, seeded,

sliced thinly

2 cloves garlic, crushed

¼ cup (60ml) salt-reduced chicken

or vegetable stock

½ cup (125ml) water

2 tablespoons finely chopped

fresh flat-leaf parsley

4 eggs

¼ cup (70g) low-fat greek-style

natural yoghurt

4 slices multigrain sourdough

bread, toasted

1 Heat the oil in a large frying pan over high heat. Add onion and rosemary; cook, stirring, for 3 minutes or until soft. Add the potato and carrot; cook, stirring, for 5 minutes or until well browned.

2 Stir in cauliflower, sprouts, chilli and garlic; cook, stirring occasionally, for 4 minutes or until lightly browned. Add stock and the water; simmer, uncovered, for 5 minutes or until vegetables are tender and liquid has evaporated. Season with black pepper and stir through half the parsley.

3 Make four indents in the vegetable mixture with the back of a spoon. Crack an egg into each indent; cook, covered, over medium heat, for 5 minutes or until egg whites are set but yolks are still runny.

4 Sprinkle hash with remaining parsley; serve with spoonfuls of yoghurt and accompany with toast.