Ingredients
3 tbsp olive oil
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup brussel sprouts, thinly sliced
4 clove garlic, minced
½ onion, diced
2 tsp salt
2 tsp black pepper
1 tsp crushed red pepper flakes
2 roma tomato, diced
1 jar marinara sauce, I used the Truff Arrabbiata Pasta Sauce
6 eggs
1 french bread, sliced and toasted
Goat Cheese
fresh parsley
Directions
Step 1
To a large skillet pan on medium heat, add the olive oil, once hot, add in the minced garlic and onions. Cook for 3-5 minutes.
3 tbsp olive oil
4 clove garlic, minced
½ onion, diced
Step 2
Next add in the chopped cauliflower and broccoli. Cook for 7-8 minutes. Then add in the sliced brussels sprouts and cook for 4-5 more minutes.
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 cup brussel sprouts, thinly sliced
Step 3
Add the salt, pepper and crushed red pepper. Stir in and cook for 2 minutes.
1 tsp crushed red pepper flakes
2 tsp salt
2 tsp black pepper
Step 4
Add in the diced tomatoes and cook for 3-4 minutes.
2 roma tomato, diced
Step 5
Add in the marinara sauce, I used the Truff Arrabbiata Pasta Sauce. Mix everything so that it is fully incorporated.
1 jar marinara sauce, I used the Truff Arrabbiata Pasta Sauce
Step 6
With a spoon, make little wells in the veggie/sauce mixture, crack each egg into those wells. Cover with a lid, reduce heat to low and cook for 6-10 minutes, all depending on how well done you want your eggs. Keep in mind, once you take it off the heat, the residual heat from the pan and sauce will continue cooking the eggs.
6 eggs
Step 7
Once cooked, top off with crumbled goat cheese(any cheese will work) & fresh parsley.
Goat Cheese
fresh parsley
Step 8
Serve with crusty olive oil toasted bread & enjoy.
