Zero Belly Breakfasts: More Than 100 Recipes & Nutrition Secrets That Help Melt Pounds All Day, Every Day! by Zinczenko David & Freidson Michael

Author:Zinczenko, David & Freidson, Michael [Zinczenko, David]
Language: eng
Format: epub, pdf
Publisher: Random House Publishing Group
Published: 2017-06-12T16:00:00+00:00

HOW TO MAKE IT

1. Over medium heat, warm a medium sauté pan. Heat the olive oil and add the garlic. Stirring, cook the garlic 30 seconds before mixing in the chickpeas, bell peppers, and artichokes. Cook for 3 to 5 minutes until everything is hot. Incorporate the balsamic vinegar, spinach, tomatoes, scallion, and dill. Lightly season with salt and black pepper as desired. Immediately make a well in the center of the hash. Spray the bottom of the pan with olive oil and add the raw egg, being careful not to break the yolk.

2. Immediately cover and reduce the heat to medium-low. Cook 2 minutes more, allowing the spinach to wilt and the egg to cook. (I cook my egg 3 to 4 minutes because I like my eggs cooked solid.)

3. Serve the hash with the egg on top. Top with a few sprigs of fresh dill.

VARIATION: Add a few crushed red pepper flakes when sautéing the garlic.

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