Inspired by the random veggies left in the fridge at the end of the week. For breakfast. Or lunch. Or dinner. It's a win.
3-4 c mixed veggies, any variety, finely chopped
1 clove garlic, minced
1/4 c onion, minced
1 Tbsp coconut oil
salt and pepper
Melt coconut oil in a large skillet. Add veggies, garlic and onion, saute until tender.
In a separate greased pan, cook 4 eggs. They are perfect overeasy for this dish--but do what you love!
Serve eggs over veggie hash. Top with diced olives, shredded cheese, salsa, or whatever your heart desires!