Squash, Kale & Pepper Hash

• 1/2 Tablespoons Olive Oil
• 1- 1/2 cup Butternut Or Kabocha Squash, Cut Into 1/2 Inch Cubes
• 1/2 cups Red Pepper, Diced (1/2 Cup Is About 1/2 A Pepper)
• 1/2 cups Large Onion, Diced (1/2 Cup Is About 1/4 An Onion)
• 1/4 teaspoons Smoked Paprika
• 1/4 teaspoons Cumin
• 1 cup Kale, Roughly Chopped
• 1 Egg
• Salt And Pepper, to taste

1. 1.
2. Preheat oven to 350 F. 2.
3. Prep all the vegetables as detailed in the list above.
4. 3.
5. In a large oven-safe skillet, heat the olive oil on medium-high heat.
6. 4.
7. Add the squash and cook for 1-2 minutes.
8. 5.
9. Turn down to medium-low heat, cover the skillet and continue to cook the squash until it softens, stirring every so often.
10. Cook for about 3-4 minutes.
11. 6.
12. Uncover the skillet and turn the heat back up to medium-high.
13. 7.
14. Add in the pepper and onions and cook them until soft (2-3 minutes).
15. 8.
16. Stir in the smoked paprika, cumin and a pinch of salt and pepper.
17. 9.
18. Stir in the kale and let it wilt for a minute.
19. 10.
20. Make a little nest in the middle of the veggie mixture and crack the egg right into the center.
21. Sprinkle with a little extra salt and pepper.
22. 11.
23. Pop the skillet into the oven until the egg is cooked to your desired level of done (about 5-7 minutes depending on how runny you like your yolk).
24. 12.
25. Take skillet out of the oven and devour immediately!

olive oil, butternut, red pepper, onion, paprika, cumin, egg, salt

Taken from tastykitchen.com/recipes/main-courses/squash-kale-pepper-hash/ (may not work)