Phase 2 hCG Lunch Recipe | Tex Mex Egg Hash – AP
Phase 2 hCG Lunch Recipe | Tex Mex Egg Hash – AP
  • 2 whole eggspoached
  • 6 Egg Whitespoached
  • 1/2tsp coconut oilAP
  • 3/4cup diced zucchiniAP
  • 1 1/2cup diced yellow squashAP
  • 1cup diced red bell pepperAP
  • 1cup prepared salsa
  • 1cup spinach
  • 1/2tsp chili powder
  • 1/4tsp ground cumin
  • 1/4tsp black pepper
  • 1/2tsp salt
  • 1/2tsp garlic powder
  • 1/8tsp cayenne pepper
  • 2 green onionsthinly sliced
  1. Heat coconut oil in a large skillet. Add summer squash, red bell pepper, chili powder, ground cumin, black pepper, salt, garlic powder, and cayenne pepper. Cook until the squash is tender, approximately 5 to 7 minutes, stirring occasionally.
  2. Add spinach and cook until spinach is just wilted, approximately 30 seconds to 1 minutes. Stir in salsa and remove from heat.
  3. Divide the hash evenly between two plates. Top each plate with 1 whole poached egg and 3 poached egg whites. Garnish with sliced green onion.