A one-pan hash that turns frozen mixed vegetables into something warm and substantial without fuss. The veggies crisp where they hit butter while the runny yolks become your sauce. This is what gets made when you have little in the house but need to eat well.

Serves 2. 20 minutes, 18 at the stove.

About 350 calories a serving, 11 g protein, 27 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Peel and mince 2 cloves garlic. Melt 3 tablespoons butter in a 10-inch skillet over medium-high heat until it foams. Add the frozen vegetables from one 10 oz bag straight from the freezer and cook, stirring often, until they thaw and the edges begin to brown, about 8 minutes.8 min
2. Stir in the minced garlic and cook for one minute until fragrant. Season with salt and pepper to taste. Push the vegetables to the sides of the skillet, creating a small well in the center.
3. Crack 2 eggs into the wells, cover the skillet, and cook until the whites are set but the yolks remain runny, about 2 to 3 minutes. Divide between two bowls and serve at once with crusty bread.3 min

Note Swap the eggs for cooked rice or pasta if you prefer something less runny. Leftovers keep two days in an airtight container; reheat gently in a skillet. Serve with toasted bread for soaking up the yolk, or a sharp cheese on the side.