Garden Hash with Poached Eggs

Ingredients

1 pound / 450 g

baby potatoes, cut in half

2 tbsp / 30 ml

vegetable oil

1 cup / 250 ml

diced red onion

1 cup / 250 ml

diced red bell pepper

1 cup / 250 ml

diced zucchini

1 cup / 250 ml

cherry tomatoes

1 tsp / 5 ml

garlic powder

1 tsp / 5 ml

smoked paprika

1 tsp / 5 ml

dried oregano

1 tsp / 5 ml

salt and pepper

2 tbsp / 30 ml

white vinegar

8

Naturegg Nestlaid Omega-3

1 tbsp / 15 ml

chopped fresh parsley

Directions

1. Add potatoes to large, salted pot of cold water; bring to boil. Reduce heat and simmer for 10 to 13 minutes or until almost fork-tender. Drain potatoes; let stand for 5 minutes.

2. Heat oil in large skillet set over medium-high heat; cook potatoes, onion and red pepper, stirring, for 5 to 7 minutes or until starting to brown.

3. Add zucchini and cherry tomatoes; cook for 3 to 5 minutes or until softened. Season with garlic powder, smoked paprika, dried oregano, salt and pepper.

4. Meanwhile, bring large pot of salted water to gentle simmer; add vinegar. Break cold egg into small dish or saucer; slip egg gently into simmering water. Repeat with remaining eggs. Cook for about 4 minutes or until whites are set and yolk is cooked as desired. Using slotted spoon, remove eggs; transfer to paper towel–lined plate.

5. Serve hash with poached eggs on top, season eggs with salt and pepper to taste. Garnish with parsley.

Tips

1. Add cooked and crumbled Italian sausage to the hash if desired.

2. Gluten-free