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Steak Hash with Poached Eggs

Yield 4 servings
Since the idea is to use up leftover steak and all the little bits of weekend vegetables, don't worry if amounts don't match precisely.

Ingredients

Nutrition Information

  • calories 359
  • fat 14.2 g
  • satfat 4.3 g
  • monofat 6.7 g
  • polyfat 1.4 g
  • protein 20.9 g
  • carbohydrate 37.7 g
  • fiber 5.3 g
  • cholesterol 247 mg
  • iron 4.4 mg
  • sodium 583 mg
  • calcium 73 mg

How to Make It

  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.