Prep Time | 10 minutes |
Cook Time | 20 minutes |
Passive Time | 30 minutes |
Servings |
large serving
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- 1/4 red onion finely diced
- 1 small (approx. 5 oz) potato cut into 1/4 inch cubes
- 1 small (approx. 5 oz) turnip cut into 1/4 inch cubes
- 1 small (approx. 4 oz) carrot cut into 1/4 inch cubes
- 1 clove garlic finely diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried tarragon
- 1 teaspoon dried dill (or dill-weed)
- pinch sea salt & pepper
- 1/4 cup water
- 2 large free-range eggs *I like to use Conestoga Farms brand
- feta cheese for topping
Ingredients
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- Dice onion, potato, turnip, and carrot in a 1/4 inch dice. Finely mince garlic.
- Heat a skillet over medium heat. Add olive oil, followed by onion. Let cook until fragrant, about 3 to 5 minutes. Then add garlic, tarragon, and dill; cook one minute more. Add potato, turnip, and carrot. Saute 2-3 minutes, then add water and cover. Reduce heat to low and let steam for 8-10 minutes. Remove cover and let caramelize 3-5 minutes more.
- Make a small well in the middle of the vegetables and crack eggs in the middle. Cover and let cook until eggs are set but yolks are still slightly runny, about 5-8 minutes.
Recipe adapted by Naturally Ella.
Tips & Tricks: A smaller dice helps the vegetables cook more quickly. Also, be sure to cover the vegetables while they steam, it helps them cook more quickly and keeps them tender.