If you’ve been sleeping on the greatness that is cauliflower, now is your chance to soak up all the benefits this veg has to offer with this hearty easy veggie hash.

SERVES 4

INGREDIENTS 
2 tbsp olive oil
1 red onion, thinly sliced
2 tsp finely chopped rosemary leaves
2 potatoes, cut into 1.5 cm cubes
2 carrots, cut into 1.5 cm slices
300 g cauliflower, cut into small florets
150 g Brussels sprouts, quartered
1 fresh red chilli, seeded and thinly sliced 
2 garlic cloves, minced
¼ cup salt-reduced chicken or vegetable stock
½ cup water
2 tbsp finely chopped parsley 
4 eggs
¼ cup low-fat Greek yoghurt
4 × 50 g slices of multigrain sourdough bread, toasted

METHOD
1. Heat some oil in a pan over medium-high heat. Add the onion and rosemary, and cook until golden and soft. Add the potatoes and carrots, fry for 5 minutes until browned. Add the cauliflower, Brussels sprouts, chilli and garlic, and fry until fragrant.
2. Pour in the stock and water, simmer until the vegetables are soft and the liquid has evaporated. Season well and stir through half of the parsley.
3. Use the back of a spoon to create four indents in the pan of vegetables. Crack one egg into each indent.
4. Cook slowly, uncovered, until the egg whites are cooked and the yolks are runny.
5. Sprinkle the veggie hash with the remaining parsley. Add dollops of Greek yoghurt and the toasted bread.