Kale & Cauliflower Breakfast Hash

Kale & Cauliflower Breakfast Hash

Spiced crispy cauliflower, kale and sausages cooked in an iron skillet with eggs cracked over the top
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2 people
Calories: 377kcal


  • 2 sausages- I've used kangaroo sausages
  • 700 g cauliflower- broken into florets
  • ½ tbsp olive oil
  • 2 tsp ground caraway seeds
  • 1 tbsp sweet paprika
  • ½ tbsp ground cumin
  • ¼ tsp cayenne
  • 2 cloves garlic- finely chopped
  • 1 tbsp oregano
  • 150 g red onions- thinly sliced
  • 2-3 stems curly kale- leaves torn off and stem discarded
  • 4-5 eggs


  • Pre-heat the oven to 200°C
  • Heat the olive oil in a large oven-proof skillet on medium-high heat.
  • Cook the sausages until they're almost cooked through. Set aside, then cut into slices when cool enough to handle.
  • Add the cauliflower florets, spices, garlic and oregano. Season with salt & pepper and quickly toss until the cauliflower is well coated and the spices are lightly toasted. Remove from heat. Add the sliced sausages and toss to combine.
  • Place the skillet into the heated oven and roast the cauliflower for 15 minutes
  • Remove the skillet from the oven, add the red onions and kale and stir to combine.
  • Create small wells for each egg in the vegetables with a wooden spoon and crack an egg into each well.
  • Place the skillet back into the oven for a further 7-12 minutes, or until the eggs are cooked to your liking
  • Remove from oven, set aside for 5 minutes to cool, then serve


Calories: 377kcal
Carbs: 31.9g | Fat: 16g | Protein: 30.9g

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