A sheet-pan dinner of frozen crumbles coaxed into a golden, caramelized hash with aromatics and eggs. This shelf product does the work of prep, so you get a warm plate in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 450 calories a serving, 14 g protein, 27 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons of oil in a large skillet over medium-high heat. While it warms, dice 1 small onion fine and mince 2 cloves of garlic. The oil shimmers when ready.
2. Add the onion and garlic to the pan and cook, stirring often, until the onion softens and turns golden at the edges, about 4 minutes. Spread the sweet potato and cauliflower crumbles from 1 bag directly into the pan.4 min
3. Cook without stirring for 5 minutes so the vegetables make contact with the hot pan and brown. Stir once, break up any clumps, then cook again without stirring for another 5 minutes until the crumbles are golden and crisp at the edges. Season with salt and pepper.10 min
4. Make two shallow wells in the hash and crack 1 egg into each well. Add 1 tablespoon of butter to the pan, cover with a lid or foil, and cook over medium heat until the whites set and the yolks stay soft, about 4 minutes, or longer if you like them firmer.4 min

Note Swap the eggs for crumbled feta or a drizzle of hot sauce if you prefer. Leftovers keep three days in the fridge and reheat well in a hot skillet. Serve with hot sauce, a green salad, or toast to soak up the yolk.