There are a few things I really love about weekends.
On Saturdays, I love waking up early, getting an intense workout in (hello BodyPump!), and then cooking brunch. If you were to randomly drop by my house on a Saturday morning, you’d probably find me cooking in yoga pants and dancing to Hungry Eyes… or some other equally random 80s hit. Actually, now that I think about it, this is probably what you’d find happening in my kitchen anytime you randomly dropped by. Hmm.
On Sundays, I love sleeping in and then leisurely enjoying brunch at a local cafe in the neighborhood. The great thing about Seattle is that there are a ton of brunch places… however, you can usually expect an hour or so wait if you get there past 10 am. Nonetheless, the food is always worth it.
Last weekend’s at-home brunch creation included roasted harvest veggies like zucchini, eggplant, and bell peppers topped with fried eggs. I know that we’re deep into October now and all of our attention is on pumpkins (not eggplant) but I wanted to use the last of my seasonal harvest vegetables to make this spicy roasted vegetable hash. After all, life goes by so fast… but that’s even more reason to stop and savor brunch.
This Spicy Roasted Harvest Vegetables with Fried Eggs recipe uses a spice called urfa biber that I’ve been playing around with in my kitchen. Have you cooked with this before?
Urfa biber is a dried Turkish chile whose earthy, smoky flavor resembles a mix of coffee, raisins, and chocolate. I know that sounds a little strange, but its complex flavor brings a unique depth to meats, vegetables, and eggs. This Turkish chile is rather mild in heat, so I combined it with ground chipotle chili powder to add more spice. If you’re looking for a way to add more variety to your cooking, I definitely recommend playing around with new spices and this is a fun one to start with. Urfa baber can be found online or most ethnic food markets.
- 2 tablespoons coconut oil, divided
- 1 medium yellow onion, diced
- 3 medium zucchini, chopped
- 1 cup crimini mushrooms, chopped
- 1 small eggplant, chopped (approximately 2 cups)
- 1 green bell pepper, cored and chopped
- ½ teaspoon sea salt
- ½ teaspoon chipotle chili powder
- 1 teaspoon urfa biber
- 2 heirloom tomatoes, chopped and seeded
- 3 green onions, diced
- 4 local, free-range eggs
- Preheat oven to 400 degrees F.
- Toss 1 tablespoon of coconut oil with onion, zucchini, mushrooms, eggplant, bell pepper, salt, chili powder, and urfa biber.
- Lay ingredients flat on a sheet pan and roast for 20 - 25 minutes, tossing at least once, until vegetables are tender. Once cooked, remove from oven and set aside. Toss with tomatoes and green onions.
- Add remaining tablespoon of coconut oil to a pan over medium heat and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 - 2 minutes, until the whites are set and the outer edges are just starting to curl up.
- Divide the vegetables amongst 2 plates and top with fried eggs. Sprinkle with an extra dash of chili powder, if desired.