3 small or 2 medium Romanesco zucchinis
1 medium onion
2 tbs. basil, chopped
Salt and pepper to taste
1 large red bell pepper
1 tbs. extra-virgin olive oil
4 eggs

Dice the zucchini, pepper, and onion. In a large cast-iron skillet over medium heat, heat olive oil. Add onion and pepper, and cook until onion becomes golden brown and tender. Add zucchini, and cook until lightly browned and al dente. Season with salt and pepper. Toss with basil and transfer to plates. Serve hash topped with sunny-side-up eggs. Serves 4.