Sweet Potato Hash n’ Eggs

Cut squash and sweet potatoes/yams in 1-inch rounds and place in a glass bowl, covered with a plate, and microwave for about 6-7 minutes, or until tender when poked with a fork. Transfer to a cutting board and let cool slightly before cubing them.

Halve the Brussels sprouts, add them to the glass bowl, cover and microwave for about 3 minutes.

Meanwhile, heat olive oil in a large sauté or cast iron pan and add the onions, garlic, and bell pepper. Let cook down for about 5 minutes. Add the carrots and cook for 3 minutes.

Add the sweet potatoes/yams, butternut squash, Brussels sprouts, zucchini, and spices and cook for 7-10 minutes, or until all veggies are tender but not too soft, stirring occasionally so the bottom doesn’t burn. Remove from heat.

In a separate small pan, melt a small bit of butter and crack one egg; sprinkle with pepper and cover. Cook until desired yolk texture, about 2 minutes. Set aside and repeat for all eggs.

Plate individual portions with hash, top with a fried egg, sprinkle with a portion of the crumbled feta and garnish with chopped parsley and a dash of hot sauce.