Spicy Corned Beef and Cauliflower Hash

1Heat the olive oil (1 tablespoon) in a large skillet over medium heat.

2Add the diced onion (1 small) and sauté for about 3-4 minutes until it becomes translucent.

3Stir in the minced garlic (2 cloves) and cook for an additional 1 minute until fragrant.

4Add the diced red bell pepper (1) to the skillet and cook for another 3 minutes until it starts to soften.

5Add the cauliflower (1 head) florets to the skillet and stir well to combine with the onion (1 small) and pepper mixture.

6Sprinkle the smoked paprika (1 teaspoon), cayenne pepper (½ teaspoon), and ground cumin (½ teaspoon) over the vegetables. Season with salt and black pepper to taste.

7Cook the cauliflower (1 head) mixture for about 8-10 minutes, stirring occasionally, until the cauliflower (1 head) is tender and slightly browned.

8Add the diced corned beef to the skillet and stir to combine. Cook for an additional 5 minutes until the corned beef is heated through.

9Create four small wells in the hash mixture and crack an egg into each well.

10Cover the skillet with a lid and cook for about 5 minutes, or until the eggs (4 large) are cooked to your desired level of doneness.

11Remove the skillet from the heat and sprinkle the chopped fresh parsley (2 tablespoons) over the hash.

12Serve the spicy corned beef and cauliflower (1 head) hash hot, directly from the skillet.