This quick dinner is neither a true hash nor a true succotash, but combines elements of both depending on the ingredients available to you in the moment. I can’t tell you how many times I’ve relied on this simple equation on nights when I’ve been out all day long and don’t even have the energy to be extroverted enough to call for delivery. The execution is simple: take 2-3 cups of finely diced vegetables, some herbs or other seasoning to give it a flavour foundation, 1 or 2 eggs, and a few of your favourite toppings. Sauté the vegetables in a little bit of olive oil or butter until they begin to soften and are heated through. Crack the egg(s) over the vegetable mixture and put a tight fitting lid over the pan, allowing the eggs to cook until they’re done to your liking. Take off the heat and slide the mixture onto a plate, generously top with anything that looks like it would make your dinner taste wonderful.  As you can see, this recipe is open to wide interpretation which is what makes it so perfectly flexible when your fridge feels empty.

Here are some of my favourite combinations for Eggs in a Vegetable Nest:

Roasted corn, sweet peppers, banana peppers, scallions, cumin, lime juice, salsa, and Macedonian feta (as seen above)

Cubed sweet potatoes or yams, shallots, zucchini, red peppers, dried basil, Greek yogurt, Monterey Jack, and cilantro

Ripe tomatoes, cubed eggplant, shallots, garlic, dried oregano, chili flakes, fresh basil, and crumbled chèvre