Fried Eggs with Kabocha Poblano Hash and Cherry Tomatoes
This is a great dish to use up leftover roast squash. I like to sear some poblanos and add a splash of balsamic along with fresh tomatoes for a bit of acidity. Serve with fried eggs, or scrambled eggs with added egg whites to bump up the protein.
Servings 2
Calories 218kcal
Ingredients
- 2 teaspoons avocado oil divided
- 1 poblano pepper diced
- 1 cup kabocha precooked and cubed
- 1 garlic clove minced
- 8 cherry tomatoes quartered
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 2 tablespoons parsley fresh chopped
- 4 eggs add 8 egg whites and cook as a scramble for higher protein
Instructions
- Heat a large non-stick pan over high heat. When hot, add 1 teaspoon of oil along with the poblano. Cook until soft and beginning to color, about 5 minutes. Add the squash and cook another 5 minutes, until it is also beginning to brown in places. Add the garlic, cherry tomatoes, and balsamic. Cook until fragrant, about 1-2 minutes more. Season to taste with salt and pepper. Transfer to serving plates and set aside. Do not clean the pan.
- Add the remaining 1 teaspoon oil to the pan. Turn the heat to medium. Crack the eggs into the pan and cook to desired doneness. Season to taste with salt and pepper and serve along with the kabocha poblano hash.
Notes
Protein:Energy Ratio: 0.54
Nutrition made as scrambled eggs with added whites: Calories: 280 cal, Carbs: 13 g, Fiber: 2g, Fat: 13g, Protein: 26g, Protein:Energy Ratio: 1.08
Nutrition
Calories: 218kcal | Carbohydrates: 13g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 141mg | Potassium: 608mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2158IU | Vitamin C: 76mg | Calcium: 87mg | Iron: 3mg