Ingredients
- 1/2 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 large zucchini sliced, about 2 cups
- 1 small onion roughly chopped, about 1 cup
- Pinch of salt and pepper
- 2 Italian-style chicken sausage links sliced
- 1/2 cup reduced-fat or fat-free feta cheese
- 2 eggs
- 2 ounces herbed goat cheese
- Balsamic vinegar for drizzling
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Heat the olive oil in a large pan over medium-high heat. Sauté the garlic, zucchini, onion, and a pinch of salt and pepper, until the vegetables are lightly browned and soft.
- Turn down the heat to medium and add the sliced sausage, continuing to cook until the sausage is lightly browned.
- Stir in the feta cheese, making sure it gets spread evenly among the veggies and sausage.
- Push aside the veggies to make 2 wells in the mixture. Crack an egg into each well. Sprinkle with a little salt and pepper.
- Cover the pan with a lid and pop it in the oven until the egg is cooked to your desired level of doneness.
- Divide the hash among 2 plates and crumble goat cheese over the top.
- Drizzle with balsamic vinegar and serve immediately.