veggie hash and egg.

Ingredients:

• 1 teaspoon olive oil
• 1 cup diced mixed vegetables (e.g., bell peppers, onions, zucchini, cherry tomatoes)
• 1 clove garlic, minced
• 1/2 cup cooked sweet potatoes, diced
• Salt and pepper to taste
• 2 large eggs
• Chopped fresh herbs (such as parsley or chives) for garnish (optional)

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add diced vegetables and sweet potatoes to the skillet. Cook, stirring occasionally, until the vegetables are tender but still have a slight crunch.
4. Season with salt and pepper to taste.
5. Create two wells in the vegetable mixture and crack an egg into each well.
6. Cover the skillet and cook until the eggs are cooked to your liking (for a runny yolk, this usually takes 3-5 minutes).
7. Carefully transfer the veggie hash and eggs to a plate.
8. Garnish with chopped fresh herbs if desired.