Paleo Cauliflower Hash with Eggs

Ingredients

Eggs:
• 8 eggs, organic & pasture raised, if possible (2 each for 4 persons)
Cauliflower Hash:
• 3 tablespoons coconut or olive oil
• 3 cloves garlic, diced
• 1 large onion, red is pretty, sliced
• Unprocessed salt and pepper to taste
• 1 1/2 cups raw sweet potato, pumpkin, squash, or carrot in bite-size pieces
• 1 large head raw cauliflower, cut into bite-sized florets
• 4 green onions

Instructions

Eggs:
1. How do you like your eggs? You can fry them over-easy, sunny-side up, scramble, poach, or soft boil them. I like 'em soft boiled, and they can cook while I prepare the hash. Soft boiled eggs take only 6 minutes. If your hash ingredients are prepped, you can make the hash in the time it takes the eggs to cook. Set the timer, set the table. Breakfast will be served in about 7 minutes! If you're frying the eggs, do that as the hash is finishing,.
2. To make soft-boiled eggs: Fill a large saucepan half-full with water. Bring it to a boil over high heat. When it reaches a rolling boil, turn heat down to medium. Using a large spoon, carefully lower the eggs one at a time into the boiling water. Set the timer for 6 minutes. Meanwhile prepare the hash!
Hash:
3. In a large skillet, melt the oil over medium high heat. Add the garlic, and saute very briefly. Add onion and saute 2 minutes, until it begins to soften. Add salt and pepper to taste.
4. Add sweet potato, pumpkin, squash, or carrot, and saute for 2 minutes. Add cauliflower. Stir it in gently to avoid breaking the florets. Saute 3-5 minutes, stirring gently occasionally. Add green onions and stir in gently. Cover the pan and cook for a minute or two more, stirring occasionally and adjusting the heat so it doesn't burn on the bottom. Taste the cauliflower. When it's barely soft enough to eat, remove from heat.
Serve:
5. If you're frying, scrambling, or poaching the eggs, do this now. To open soft-boiled eggs, remove the pan from the heat. Pour the water out and immerse the eggs in cold water so they stop cooking. Use a table knife to cut an opening around the middle of each egg. Give the shell a light whack with the knife and then lift off the top of the egg. Serve eggs in the shell, as I did in the photo, or use a teaspoon to scoop it out into the hash. Yum!