Tuna and Egg Breakfast Hash
A delicious gluten-free breakfast option with canned tuna, eggs, and mayo.
10m
Prep Time
20m
Cook Time
4
Servings
Ingredients
2 cans of tuna, drained
4 eggs
1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/2 red onion, diced
1 red bell pepper, diced
Instructions
Step 1
Heat the olive oil in a large skillet over medium-high heat. Add the red onion and red bell pepper, and cook until softened, about 5 minutes.
Step 2
Add the drained tuna to the skillet with the vegetables. Stir to combine and cook for 2-3 minutes.
Step 3
Make four wells in the tuna mixture and crack an egg into each well. Cover the skillet with a lid and cook until the whites are set but the yolks are still runny, about 5-7 minutes.
Step 4
In a small bowl, whisk together the mayonnaise, salt, and black pepper.
Step 5
Once the eggs are cooked, drizzle the mayonnaise mixture over the top of the tuna and eggs. Serve hot.