Paleo Bubble and Squeak with Fried Egg

Ingredients

• 1 cup Cooked Brussels Sprouts
• 1 cup Cooked Cabbage
• 0.5 cup Cooked Carrots
• 0.5 cup Cooked Sweet Potatoes
• 0.25 medium Onion
• 2 large Eggs
• 2 tablespoons Olive Oil
• 0.5 teaspoon Sea Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Prepare your vegetables: Cut the 1 cup of cooked Brussels sprouts, 1 cup of cooked cabbage, 0.5 cup of cooked carrots, and 0.5 cup of cooked sweet potatoes into small, bite-sized pieces. Finely chop the 0.25 medium onion.
2. 2Heat 1 tablespoon of the 2 tablespoons of olive oil in a large skillet over medium heat, which is about 350°F (175°C). Add the chopped Brussels sprouts, cabbage, carrots, sweet potatoes, and the chopped onion to the hot skillet.
3. 3Cook the vegetables, stirring them occasionally, for 8 to 10 minutes. You are looking for them to be heated through and develop some slightly browned edges, which indicates they are tender and flavorful.
4. 4While the vegetables are cooking, heat the remaining 1 tablespoon of olive oil in a separate, clean skillet over medium heat (350°F/175°C). Carefully crack the 2 large eggs into this skillet.
5. 5Fry the 2 large eggs for 3 to 4 minutes, or until the whites are set and the yolks are cooked to your preference. You can gently tilt the pan to spoon some hot oil over the egg whites to help them cook.
6. 6Season the cooked vegetables in the first skillet with the 0.5 teaspoon of sea salt and the 0.25 teaspoon of black pepper. Stir to distribute the seasonings evenly.
7. 7To serve, divide the seasoned bubble and squeak mixture between two plates. Carefully place one fried egg on top of the bubble and squeak on each plate.

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