Crispy Skillet Cauliflower Hash with Runny Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skillet Cauliflower Hash with Runny Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Skillet Cauliflower Hash with Runny Poached Eggs

Enjoy a hearty yet light meal featuring golden, crispy cauliflower hash blended with sweet red bell peppers and onions, complemented by savory turkey sausage. Topped with perfectly poached runny eggs, this dish offers a satisfying mix of textures and flavors while delivering a balanced profile of protein, healthy fats, and nutrient-dense veggies.

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NUTRITION

558kcal
Protein
36.4g
Fat
28.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (~300g)

2 Eggs

3 ounces Turkey Sausage

1 medium Red Bell Pepper

1/2 cup chopped Yellow Onion

1 tablespoon Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

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PREPARATION

  • 1

    Break the cauliflower into small florets and pulse lightly in a food processor to create a rice-like texture. Roughly chop if you prefer more texture.

  • 2

    Heat olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and red bell pepper, sautéing until they soften, about 3-4 minutes.

  • 3

    Add the cauliflower and turkey sausage (sliced into rounds or bite-sized pieces) to the skillet. Season with salt, pepper, and paprika. Cook, stirring occasionally, until the cauliflower is tender and develops a crispy, golden-brown exterior, about 8-10 minutes.

  • 4

    While the hash is finishing, bring a small pot of water to a gentle simmer. Crack the eggs into separate small bowls and carefully lower them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

  • 5

    Plate the crispy cauliflower hash and top with the runny poached eggs. Serve immediately, seasoning with additional salt and pepper if desired.

Crispy Skillet Cauliflower Hash with Runny Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skillet Cauliflower Hash with Runny Poached Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Skillet Cauliflower Hash with Runny Poached Eggs

Enjoy a hearty yet light meal featuring golden, crispy cauliflower hash blended with sweet red bell peppers and onions, complemented by savory turkey sausage. Topped with perfectly poached runny eggs, this dish offers a satisfying mix of textures and flavors while delivering a balanced profile of protein, healthy fats, and nutrient-dense veggies.

NUTRITION

558kcal
Protein
36.4g
Fat
28.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1/2 head Cauliflower (~300g)

2 Eggs

3 ounces Turkey Sausage

1 medium Red Bell Pepper

1/2 cup chopped Yellow Onion

1 tablespoon Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

    Break the cauliflower into small florets and pulse lightly in a food processor to create a rice-like texture. Roughly chop if you prefer more texture.

  • 2

    Heat olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and red bell pepper, sautéing until they soften, about 3-4 minutes.

  • 3

    Add the cauliflower and turkey sausage (sliced into rounds or bite-sized pieces) to the skillet. Season with salt, pepper, and paprika. Cook, stirring occasionally, until the cauliflower is tender and develops a crispy, golden-brown exterior, about 8-10 minutes.

  • 4

    While the hash is finishing, bring a small pot of water to a gentle simmer. Crack the eggs into separate small bowls and carefully lower them into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

  • 5

    Plate the crispy cauliflower hash and top with the runny poached eggs. Serve immediately, seasoning with additional salt and pepper if desired.