Egg and Veggie Skillet Dinner

Breakfast? Dinner? It’s a quick and easy dish for any time of day.

4 or 5 TBS coconut oil, divided  (bacon fat would be great instead)
2 onions, finely diced
4 or 5 radishes, finely diced (optional)
Shredded brussel sprouts (I buy a 12 ounce package of pre-shredded.)
2 tsp caraway seeds
1 tsp smoky paprika (or maybe 2…I like this stuff.)
Shredded cabbage (I buy a 16 ounce package of coleslaw mix cabbage.)
1/2 teaspoon salt
5 or 6 slices of bacon, cooked and diced
10 eggs (2 per person)

Preheat oven to 400 degrees. Arrange the racks in your ovens to accomodate 2 skillets.

Heat about a tablespoon of coconut oil in each of two skillets. Add the onion and the radishes, and in a few minutes the brussel sprouts, dividing everything between the skillets. Let them saute until they are turning translucent. Add more oil if necessary.

Add the caraway seeds and paprika and stir everything around.

Add the cabbage to both skillets. Add more oil if needed. You want things to get crispy but not burned. Stir frequently.

Add salt.

When the vegetables reach your desired degree of doneness, turn off the burners. Taste to see if you want a little more salt. I like to keep the salt level a little low and then top my portion with freshly ground himalayan salt.

Stir in the bacon. Crack five eggs into each skillet.

Put the skillets in the oven. Start checking them at about 4 minutes. I find that the eggs are softish but not runny at about 7 minutes. The eggs in the lower rack take a few extra minutes.

Serves 4 or 5.


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