Say it with me: comfort food does not have to bad for you. Oh, it can be — deliciously bad, really. Whether a rich sauce or melty layer of cheese or something super carby or naughtily fried, I do love some comfort food.
But I also love finding comfort in healthy things, and this recipe, in that sense, does not disappoint. Here’s what you need:
Ingredients:
- 1 large sweet potato (red or white), diced into 1/2″ cubes
- 1/2 pound Brussel sprouts, trimmed, halved
- Olive oil
- A bell pepper, any color, chopped up
- 1/2 onion (or more, if you really like onion), chopped up
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper
- 2 eggs
- Green onion for garnish
Directions: Preheat oven to 425. Toss diced sweet potato with 1 Tb oil and sprinkle with salt and pepper. Spread on baking sheet and roast at 425 for 20 minutes. Combine the bell pepper, onion, seasonings, and remaining oil, then add to baking pan and roast for an additional 30 minutes, or until Brussel sprouts are done.
HACK: For your poached eggs, get silicone poach pods! They are amazing and make poaching an egg a no-brainer. Simply crack the unbroken-yolk egg into the pod, lower it into boiling water so it floats, put a lid on, and cook for 5-6 minutes, depending on how gushy you like your poached egg.
If you don’t have a poach pod(s), well, scrambled it is! Just kidding. I have never been able to poach more than one egg at once, but here’s how I accomplish that: crack an egg into a ramekin or mug and set aside; bring a pot of water with a glug of vinegar to almost-boil; then use a spoon to swirl the water in a circle, creating a whirlpool in the pot; pour your egg directly into the middle of this whirlpool, put the lid on, remove from heat, wait 5 minutes, then use a slotted spoon to retrieve your egg; and don’t cry if it doesn’t work. Poached eggs are mean. But they taste so good. The mean girls of the egg kingdom.
HACK 2: My friend Cheryl says she poaches an egg by cracking it into a mug, covering it with hot tap water, then microwaving for just under 1 minutes. I intend to try this for myself soon.
Okay, back to the hash! Let’s hash this out: so your roast veggies are done. Spoon some on to a plate. Top with a beautiful poached egg. If you’re feeling spicy, add some of your favorite hot sauce. And voila! We are in business, with a filling, rustic, healthy hash to kick start your day, or, heck, to end it! This would make a great dinner too.
Happy cooking!