Steak hash with poached eggs

steak hash and poached eggs
Steak hash with poached eggs

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 cup finely chopped red onion
1 1/2 cups grape tomatoes, chopped
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon sherry vinegar
4 large eggs
3 tablespoons chopped fresh parsley

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until tender, stirring occasionally. Add tomatoes; cook 1 minute, stirring occasionally. Add eggplant and next 3 ingredients (through Chili-Espresso Rubbed Steak); cook 3 minutes or until heated. Stir in salt and 1/4 teaspoon pepper. Keep steak mixture warm.

2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spoon about 1 1/2 cups hash onto each of 4 plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.

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